Gnocchi Gorgonzola & Tuscan Grill Print Email

Serve this fabulous dish as a side dish with your favorite meat or fish - particularly good with beef, lamb, pork, chicken or salmon cooked with my Tuscan Grill Rub.

1 TBS Italian Parmigiano Reggiano butter (or another tasty butter)
1 TBS Flour
1 cup milk, half & half, cream or a combination
gorgonzola cheese, to taste (approx. 4 oz.)
14-16 oz. Gnocchi*
sea salt, pepper and minced Italian parsley
Toasted Walnuts (optional garnish)

Serving Suggestion:
4 filet mignon steaks or 8 lamb chops - seasoned with Tony's Tuscan Grill Seasoning, grilled and served next to or over the gnocchi with a green salad.

Start 4 quarts of salted water to a boil.

In a heavy stick-free pan, blend Italian butter and flour. Cook over medium heat for a few minutes to cook the raw taste from the flour. Stir in the milk slowly and simmer, stirring regularly until the sauce thickens. Crumble in gorgonzola to taste, stirring to melt. Season with salt to taste.

Boil gnocchi for a couple minutes, until floating and hot. Drain and toss with gorgonzola sauce, 1 TBS minced parsley, and fresh grindings of black pepper. Garnish with toasted walnuts, if desired. Serve immediately with beef, lamb or your favorite entree. - Chef Mick (Michaelangelo) Rosacci,

* Gnocchi is an Italian potato 'pillow' style pasta. It is available ready to cook at Tony's, or make your own with this recipe from the incomparable Mario Batali...