Potato Gnocchi with Gorgonzola Cream Sauce, Pears & Herb Infused Walnuts
Serving Size: 2-3
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 Butter Salt & Pepper
Boil gnocchi for 2-3 mins; remove from water with a slotted spoon, cool on a sheet tray.
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.
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.
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.
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.