Gorgonzola Gnocchi

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, 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

1. Put the oil in a large (12-inch) nonstick skillet over medium-high heat.
2. Add the gnocchi and fry for one minute, stirring to coat with the oil.
3. Add the wine, stock or water to the pan and let it bubble for 15 seconds.
4. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.
5. Remove from the heat and add the cheeses and parsley. Serve hot.