Recipe: Burnt-Honey Gnocchi in Gorgonzola Sauce
Burnt honey keeps the cream sauce from feeling too heavy.
Mon, Dec 10 2012 at 2:08 PM
Photo: Jerry James Stone
This recipe was created exclusively to pair with a bottle of Cline Cellar's Cool Climate Pinot Noir. I created this recipe along with five others to feature on the back label of this wine bottle. This was the winning wine pairing.
This Pinot Noir has a nice acidity to it with lots of red fruit, toffee and a minty finish. This wine pairs perfectly with the Gorgonzola sauce because the cheese highlights the mint in the wine. I used burnt honey in the gnocchi to keep the dish from feeling too heavy, as is expected with a cream sauce.
Prep time: 5 minutes
Total time: 20 minutes
Burnt-Honey Gnocchi in Gorgonzola Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup cream
- 8 ounces Gorgonzola, cut into very small pieces
- 2 cups ricotta
- 1 cup finely grated Parmesan cheese
- 4 tablespoons honey
- 1/2 cup flour
- To make Gorgonzola sauce, warm 2 tablespoons of butter in a large skillet and add 2 cloves of garlic, cook for about 2 minutes on medium high.
- Create a roux by adding the 2 tablespoons of flour, mix well. Whisk in the cream and then the broth. Bring to a low simmer and add Gorgonzola. Cook for about 2 minutes until cheese has fully melted.
- To make the Burnt-Honey Gnocchi, strain ricotta of excess water and transfer to a large mixing bowl.
- In a small skillet, bring honey to a boil then reduce heat and cook for 1 more minute.
- Fluff ricotta with a fork and add honey. Mix in Parmesan cheese and then flour.
- Let dough sit for 5 minutes, prepare floured work surface and roll heaping scoops of dough into 1/2 inch tubes, then cut into 1 inch pieces.
- Cook gnocchi in medium pot of simmering water until it floats to the top, about 2 minutes.
- Saute cooked gnocchi in 1 tablespoon of butter until browned on each side, toss with Gorgonzola sauce and serve.
This story was originally written for Treehugger. Copyright 2012.
Click for photo credits
Butter, garlic roux, dough: Jerry James Stone
Ricotta, Parmesan, flour: Jaymi Heimbuch
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