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Burnt-Honey Ricotta Gnocchi

Cline Cool Chefs celebrates cooking,
creativity, and the passionate chefs who
inspire us to drink more wine with dinner.

 Burnt-Honey Ricotta Gnocchi

& cool climate pinot noir

Serves 3 to 5

3 tablespoons unsalted butter

2 cloves garlic, minced

2 tablespoons flour

1 cup cream

1 cup low-sodium vegetable broth

8 ounces Gorgonzola, cut into very small

2 cups ricotta

4 tablespoons honey

1 cup finely grated Parmesan Cheese

1 cup flour

Gorgonzola Sauce
1. Warm 2 tablespoons of butter in a large skillet and add garlic, cook for
    about 2 minutes on medium-high.

2. Create a roux by adding 2 tablespoons of flour, mix well. Whisk in cream
    and broth. Simmer on low and add Gorgonzola. Cook for about 2 minutes
    until cheese is fully melted.

Burnt-Honey Gnocchi
3. Strain ricotta of excess water in cheesecloth and transfer to a large
    mixing bowl; set aside.

4. In a small skillet, bring honey to a boil then reduce heat and cook for
    1 more minute.

5. Fluff ricotta with a fork and add honey. Mix in Parmesan cheese and

6. Let dough sit 5 minutes, prepare floured work surface and roll heaping
    scoops of dough into 1/2 inch tubes, then cut into 1 inch pieces.

7. In medium pot of simmering water, cook gnocchi until it floats to the  
    top, about 2 minutes.

8. Sauté cooked gnocchi in remaining 1 tablespoon of butter until browned
    on each side, toss with Gorgonzola sauce and serve.

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