Nov 17, 2008
I have to share this recipe, but don't dare put it in the Healthy Cooking Forum for fear of Peek hunting me down and force-feeding me quinoa.
Anyway, I bought some gnocchi the other night, out of curiosity mostly. I thought about various ways to prepare it and decided to shy away from the typical tomato based sauces.
I found a recipe for gorganzola-based sauce and did a few minor tweaks and it was fantastic!
1 pound gnocchi
1/4 cup gorganzola crumbles
4 tbs butter or margarine
1/4 cup fat free half and half
1/4 cup shredded parmesan cheese
Cook gnocchi as directed. While gnocchi is boiling, melt butter and gorganzola in saucepan or microwave. Add warmed half and half and stir. Sprinkle in parmesan cheese and heat until melted and combined.
Rather than combining sauce and gnocchi in the same both, we simply drizzled a little bit over each plate of gnocchi.
Thia was fantastic! I served it with some feta and roasted red pepper polenta triangles and it was inhaled. Even my oldest, who hates potatoes loved it. The baby was enamored with the gnocchi, even without the sauce.
With as much sauce as we had left over, it is likely this is not as bad for you as I would originally have imagined. I think each of us had a dozen or so gnocchi at the most and maybe a tablespoon or so of the cheese sauce. It would have gone well with a crisp salad with some dijon vinaigrette.