Serves 3 to 53 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 pieces 2 cups ricotta 4 tablespoons honey 1 cup finely grated Parmesan Cheese 1 cup flour
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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
flour.
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. |
