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.]
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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