Gnocchi al gorgonzola (Potato gnocchi with Creamy Gorgonzola Sauce) Recipe

by Frank Fariello

It's Thursday, and the Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy, I'm not entirely sure…) is gnocchi day: giovedi' gnocchi as the saying goes. Today's offering is gnocchi with gorgonzola sauce. This incredibly rich and unctuous dish is made by melting butter with cream and letting it reduce until it gets to a saucy consistency. You then lower the heat and add a good hunk of crumbled gorgonzola cheese, allow it to melt, then add your just-cooked gnocchi (for home-made gnocchi, see recipe here) and let them simmer a bit to absorb a bit of the flavor, add a generous amount of grated parmesan cheese, mix and serve immediately. It's that simple--if using store-bought gnocchi, the dish takes about 10 minutes to make.