Recipe courtesy of Greg Goldfogel
Gnocchi Gorgonzola
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 68 g
- Saturated Fat
- 40 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 221 mg
- Sodium
- 938 mg
We make our own proprietary gnocchi recipe twice weekly in large batches, and store in freezer until ready to boil for presentation. We strive strive for a soft, "pillowlike" consistency to our gnocchi, but some people prefer the more chewy variety often found in commercial gnocchi.
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 68 g
- Saturated Fat
- 40 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 221 mg
- Sodium
- 938 mg
Ingredients
Directions
- Melt the butter in a large pot over medium-low heat. Add the Gorgonzola and stir until melted. Add nutmeg, white pepper, and onion powder. Add brandy and flambe. Whisk in the heavy cream until smooth. Bring to a boil and add the walnuts. Divide gnocchi among 4 bowls and serve sauce immediately over top. Garnish with 1 prosciutto slice per bowl.
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