As part of our craft beer and pasta pairing series, Chef Alison created this lovely recipe, tossing our light and fluffy Potato Gnocchi with a Gorgonzola Cream Sauce, Pears & Herb Infused Walnuts. As we were looking to create a bit of a “sweet & savory” combination, we quickly honed in on one of Colorado’s most highly acclaimed brews (New Belgium describes it as their “Michael Phelps”), Abbey, a true Belgium brown dubbel. The brilliant “spiced banana bread, slight peppery/clove/herbal, sweet caramel and bitter roasty chewy chocolate malt, nuances of pipe tobacco” flavor of this beer brings the aged Gorgonzola & pear flavor to life, adding the perfect “sweet” touch to round out the palate experience.
We hope you enjoy!
14 oz. Pappardelle’s Potato Gnocchi
2 c. heavy cream
2 oz. Gorgonzola cheese
3 oz. walnuts
Dried thyme and rosemary, to taste
1/2 pear, preferably Bosc or Anjou, thinly sliced
Salt & Pepper
1. Boil gnocchi for 2-3 mins; remove from water with a slotted spoon, cool on a sheet tray.
2. Bring heavy cream to a boil, then simmer and reduce (careful not to scorch) until thickened, occasionally stirring, about 30 minutes. Add gorgonzola once thickened and season with salt and pepper to taste.
3. While cream mixture is working, toast walnuts in a sauté pan with a knob of butter, dried herbs, and salt and pepper to taste, making sure they do not burn; remove from pan and set aside.
4. In same pan, melt another knob of butter on medium-high heat and add pears. Sauté until caramelized but still retaining some bite; remove from pan and set aside.
5. In same sauté pan, melt butter over medium heat and add boiled gnocchi, making sure they are dry. Sear each side until golden brown, then add gorgonzola sauce, pears, and walnuts. Season to taste and plate with extra gorgonzola crumbles if desired.