Gorgonzola Gnocchi: Difference between revisions
From O'Hare Recipes
Jump to navigationJump to search
(Created page with "==Yield== 2 big servings ==Ingredients== *2 tablespoons extra-virgin olive oil *2 tablespoons chopped fresh thyme, or 1 teaspoon dried *1/4 cup (60 ml) dry white wine, vegeta...") |
No edit summary |
||
| Line 7: | Line 7: | ||
*1/4 cup (60 ml) dry white wine, vegetable stock or water | *1/4 cup (60 ml) dry white wine, vegetable stock or water | ||
*1/2 cup (120 ml) heavy cream | *1/2 cup (120 ml) heavy cream | ||
*1 pound (450 g) store-bought potato gnocchi | *1 pound (450 g) store-bought potato gnocchi (pumpkin gnocchi if desired) | ||
*3 ounces (85 g) | *3 ounces (85 g) blue cheese, crumbled | ||
*2 tablespoons grated Parmesan cheese | *2 tablespoons grated Parmesan cheese | ||
Latest revision as of 22:55, 22 December 2021
Yield[edit]
2 big servings
Ingredients[edit]
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh thyme, or 1 teaspoon dried
- 1/4 cup (60 ml) dry white wine, vegetable stock or water
- 1/2 cup (120 ml) heavy cream
- 1 pound (450 g) store-bought potato gnocchi (pumpkin gnocchi if desired)
- 3 ounces (85 g) blue cheese, crumbled
- 2 tablespoons grated Parmesan cheese
Instructions[edit]
- Put the oil in a large (12-inch) nonstick skillet over medium-high heat.
- Add the gnocchi and fry for one minute, stirring to coat with the oil.
- Add the wine, stock or water to the pan and let it bubble for 15 seconds.
- Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.
- Remove from the heat and add the cheeses and parsley. Serve hot.
