So, there's this great Italian restaurant just around the corner from my apartment called Trattoria Toscana. Last time we went with my family, we all agreed that their gnocchi with gorgonzola cream sauce was wonderful. Rather than continuing to go back for the slightly pricey dish, I decided to try and replicate it at home (for much cheaper, of course). Here goes:
Gnocchi with Gorgonzola Cream Sauce:
1 lb Gnocchi
8 oz Gorgonzola (crumbled or chopped)
2 cups heavy cream
1 cup dry Vermouth
1 medium onion (chopped)*
4-5 button or baby portabella mushrooms (halved and sliced thin)*
EVOO to saute onions and mushrooms with*
1. cook gnocchi according to package directions
2. sweat onions, add mushrooms and sautee
3. add vermouth and simmer until it is half the original volume
4. add cream and bring to boil
5. reduce to simmer and melt in cheese
6. once melted, add cooked gnocchi and simmer for 5-7 minutes to absorb sauce
7. serve with some good bread and enjoy!
*Note: the onions and mushrooms are completely optional and I'm not sure I would use them if I made this again. They add a nice taste, but I think they disrupt the texture of the sauce and inhibit sauce soakage if dipping bread. Instead you could substitute 1/4 cup chopped walnuts (as this is how the restaurant does it) and add them after the cheese is melted.
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