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.
Recipe courtesy of Greg Goldfogel
Episode: Denver
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Gorgonzola Sauce

Recipe courtesy of Ina Garten

Cauliflower Gnocchi

Recipe courtesy of Food Network Kitchen

Cheesy Gnocchi Casserole with Ham and Peas

Recipe courtesy of Food Network Kitchen

Baked Gnocchi with Chicken

Recipe courtesy of Food Network Kitchen

Potato Gnocchi with a Gorgonzola Sauce

Recipe courtesy of Emeril Lagasse

Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream

Recipe courtesy of Sandra Lee

Gnocchi

Recipe courtesy of Lidia Bastianich

Gnocchi

Recipe courtesy of Maxwell's East Coast Eatery

Browse Reviews By Keyword

          Latest Stories