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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.] Ingredients:
2 tablespoons butter |
6 ounces gorgonzola |
pinch ground nutmeg |
pinch ground white pepper |
pinch onion powder |
1/4 cup brandy |
1 pint heavy cream |
1/4 cup chopped walnuts |
homemade or store bought potato gnocchi, cooked |
4 slices prosciutto |
Directions:
1. 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.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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