3 Tbs unsalted butter
1/2 lb mild Gorgonzola cheese ( I used Blue Cheese)
3/4 cup heavy cream
1lb pasta or 1 1/2 lb gnocchi
(I use fat free 1/2&1/2)
1/2 tsp salt
1/2 cup freshly grated Parmesan cheese
freshly ground pepper
1Tbs chopped parsley
1/8 tsp freshly grated nutmeg
Melt butter in a large saute pan set over low heat. Add cream, salt, pepper and nutmeg. Heat gently. Cut Gorgonzola into little chunks, add to cream mixture, stirring until melted. Remove from the heat.
Cook pasta or gnocchi in a large quantity of boiling water. Drain when al dente. Then add pasta or gnocchi to sauce, and toss over low heat until evenly coated. Serve immediately with a sprinkling of parsley and parmesan cheese to pass at the table. Enjoy!!
The recipe comes from a book called "Ciao" by Nancy Radke (Ed and Eva)
Sunrise at Stanley Lake, ID
2 days ago