Gnocchi With Creamy Gorgonzola Sauce (Recipe)

Gnocchi With Creamy Gorgonzola Sauce

Kosher salt For the Sauce

1 1 cups heavy cream 1 lb. Gorgonzola dolce (soft Gorgonzola), rind removed and cheese cut into 1-inch dice, at room temperature

1 1 tsp. unbleached all-purpose flour For the Gnocchi

1 recipe Potato Gnocchi (recipe on the facing page)

1/3 cup chopped fresh flat-leaf parsley (optional)

Make the Sauce

Heat the heavy cream in a 12-inch skillet over medium-high heat until small  bubbles begin to form in the middle and on the sides, 1 to 2 minutes. Add the  Gorgonzola and cook, stirring, until it’s completely melted, about 2 minutes.  Reduce the heat to medium and whisk in the flour. Cook, stirring, until the  sauce is slightly thickened, about another 3 minutes. Turn off the heat and  cover to keep warm.

Cook  The Gnocchi and Toss with The Sauce To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float  to the surface of the water, and then cook them for 1 minute. Carefully drain  the gnocchi in a colander. Transfer them to the sauce and gently toss to coat.  Serve immediately, topped with the parsley, if using.

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