This is just going to be a quick post, just so that I can get the recipe onto the blog as it goes really well with my previous post ‘Gnocchi di Semola‘, it is beyond simple to make, no skill is required, my only tip is to watch the cream so that it doesn’t burn, but apart from that, it couldn’t be simpler !

This is a delicious sauce, I used a soft Gorgonzola and unlike many blue cheese sauces it was not to over powering and rich, but full of flavour and you did not lose the delicate taste of the gnocchi.

This sauce would be great served as part of a trio, for a starter with the Gnocchi di Semola, I would use my gorgeous pesto recipe and a tomato based recipe for the other two, I think any dinner guest would be impressed with that and if you are catering for a vegetarian you do not have to worry about making extra dishes and putting yourself under any extra pressure and not giving yourself any extra work. That always sounds good to me, having people around for dinner should not only be about amazing food but enjoying your guests company and being able to enjoy the occasion.

So here it is, simple Gorgonzola sauce, a lovely Catherine Fulvio recipe.

Buon appetito

gorgonzolacheese

 

250ml cream (the recipe didn’t state which kind, so I used single)
100g Gorgonzola cheese
salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 teaspoon chopped dill

Bring the cream to a low boil in a large enough saucepan to eventually add your chosen gnocchi or pasta if serving this way, you can use a smaller one if you are going to allow your quests to choose and pour there own sauce. I don’t like my gnocchi swimming and smothered, so prefer the pour it yourself way.

Remove from the heat and add the remaining ingredients.

Stir until the sauce thickens slightly. Check for seasoning.

Serve immediately.

As I said…. SIMPLE 🙂