Gnocchi in Gorgonzola Cream Sauce with Toasted Almonds |
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Submitted by: Kevin Winslow
Title says it all. Gnocchi tossed in a rich, gorgonzola cream sauce with toasted, slivered almonds. This is a heavy dish and is definitely not for dieters.
Directions |
Ingredients
Step 1
Over low heat, slowly melt two tablespoons of butter in a medium saucepan.
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Ingredients
Step 2
Add minced garlic and slowly brown it. Too much heat too quickly will burn it, so nice and slow. Make a nice, bubbling mixture of the browned garlic and butter, being careful not to burn either.
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Ingredients
Step 3
Slowly stir in one pint of heavy cream.
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Ingredients
Step 4
Add to the saucepan.
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Ingredients
Step 5
Add to the saucepan and stir.
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Ingredients
Step 6
In a large pot, bring six cups of water to a boil. Add gnocchi and cook uncovered. Gnocchi will be done cooking when they rise to the top (about 8-10 minutes). Gnocchi should be done cooking about the time the sauce and almonds are done.
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Ingredients
Step 7
Stir in gorgonzola to the butter/cream mixture and bring heat up to medium. Stir to keep mixture from sticking to the pan.
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Ingredients
Step 8
Spread almonds out over a small sheet pan. Roast in over for five minutes at 250 degress.
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Ingredients
Step 9
Add egg yolk to butter/cream/cheese mixture and stir rapidly. this will thicken the sauce almost immediately and greatly reduces cooktime. Reduce heat to low and simmer for four minutes. Stir slowly but constantly.
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Step 10
Take gnocchi off the boil and drain. Rinse quickly in hot water and strain.
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Step 11
Toss gnocchi with cream sauce.
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Step 12
Garnish with slivered almonds.
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Step 13
Enjoy and feel yourself getting fatter with each bite!
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