I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Baked Gnocchi with Gorgonzola and Sage Cream

It is such a little bit of magic when something truly easy is also masterfully elegant.  And that is the case with this simple pasta dish.  So few ingredients, only a little fiddling around and you end up with bubbling deliciousness.  Maybe because the ingredients are just a little out of the norm or because it basically makes its own sauce in the oven.  Serve this up to your family or friends and they are bound to be impressed at your skill in the kitchen.

Gnocchi are readily available in the pasta section of any big grocery – look for the vacuum packed varieties that are still soft.  I pick mine up at a local handmade pasta shop so I know they are fresh and pillowy.  And real gorgonzola is key here, the sharp, tangy taste is the dominant flavor.  A big green salad makes this a hearty meal. And yes, sometimes I reduce the recipe and make it just for myself.

Baked Gnocchi with Gorgonzola and Sage Cream

Individual, shallow gratin dishes work best for this, but a single shallow baking dish will work.

2 (1-pound) packages gnocchi

¼ cup butter

1 clove garlic, minced

½ cup fresh sage leaves

4 ounces gorgonzola cheese

½ cup heavy whipping cream

Salt and pepper

Preheat the broiler to high.

Cook the gnocchi according to the package instructions in plenty of salted water.  Drain the gnocchi and set aside.

Melt the butter in a small sauce pan over medium heat.  Toss in the sage leaves and garlic and swirl around, cooking until the leaves begin to crisp and the garlic browns slightly.  Remove from the heat and strain the butter into a measuring jug.  Divide the butter between the 4 dishes, leaving a bit left for drizzling.

Divide the gnocchi between the gratin dishes. Crumble the gorgonzola and tuck the pieces into the gnocchi in the dishes.  Pour the heavy cream evenly over the gnocchi in each dish, season well with salt and pepper, and drizzle any remaining sage butter over the top.  Place the dishes on a baking sheet and slide under the broiler.  Cook until the gnocchi are warmed through, the cream is bubbling and the cheese is melty.  Watch carefully so they don’t burn.

Serve immediately, with a little of the cooked, crumbled sage leaves sprinkled over the top.

Serves 4

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