This time of year can become hectic as the children head back to school. Homework, and after school activities lead to compressed schedules. This simple recipe can be prepared in record speed and served with a tossed salad provides a hearty and healthy dinner. For those who may be wondering, the amount of Gorgonzola in the recipe below contains 23.8 grams of protein, and a healthy dose of good fats.
I used Cappello’s Grain Free Gnocchi (http://cappellosglutenfree.com/home), as it has now become a staple in our home. The D-Man was so excited when I pulled these from the freezer and said Cappello’s Gnocchi are “Perfectly Puffy Pillows of Pleasure”…..yes, I think he’s got a solid understanding of alliterations. Most importantly (alliterations aside), sit down, relax, and enjoy a healthy home cooked meal….you do have the time.
1 Cup Heavy Cream (coconut cream can be substituted)
4 Ounces Gorgonzola Dolce
¼ teaspoon Organic Ground Nutmeg
Splash of Marsala, 1 to 2 Tablespoons (optional)
Celtic Sea Salt and freshly Ground Black Pepper (to taste)
½ Cup grated Parmigiano Reggiano or Grana Padano
Bring a large pot of water to a boil for cooking the gnocchi.
In a smaller pot, heat the cream on low, stirring frequently so a skin doesn’t form on top.
When the cream is reduced and thickened add the Gorgonzola and stir until melted and completely blended with the cream.
Add the ground nutmeg and splash of Marsala, stirring to combine.
Mix in sea salt and pepper to taste.
Remove sauce from heat.
Cook Gnocchi in the boiling water until they float to the surface of the pot (1 to 2 minutes)
Drain and plate the cooked Gnocchi.
Spoon the prepared sauce over the plated Gnocchi.
Garnish with grated Parmigiano Reggiano or Grana Padano.