Recipe: Burnt-Honey Gnocchi in Gorgonzola Sauce

Burnt honey keeps the cream sauce from feeling too heavy.

By

Jerry James Stone

Mon, Dec 10 2012 at 2:08 PM

Related Topics:

Recipes, Vegetarianism & Veganism

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

Ingredients

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

Cooking directions

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.