Gnocchi in a Gorgonzola Cream Sauce

A few years ago, on a cold winter night, I went out to an Italian restaurant to feast away my winter blues. I ordered Gnocchi in a Gorgonzola Cream Sauce, a dish that I believe should be in the top 10 list of the most comforting foods in the world. That sure did hit the spot. The dish was so delicious that, years later, I am still searching for a recipe that replicates those incredible little potato dumplings smothered in that rich and creamy gorgonzola sauce. So, here I am today, confidently saying that I have found a recipe that comes pretty darn close, and, better yet, it is as simple as can be! I think the only thing that this recipe is missing to replicate the one that I devoured at that Italian restaurant is homemade gnocchi. Due to time constraints (and my stomach grumbling that it was hungry now), I just made the gorgonzola cream sauce and tossed it with packaged gnocchi. If you're up to the challenge, I would suggest making your own gnocchi by hand, allowing you to add more flavour to the dumplings themselves, and, therefore, perfecting this ultra-comforting dish!

Ingredients:

1 package potato gnocchi

1 tbsp butter

1 tbsp flour

3/4 cup milk

1/4 cup gorgonzola cheese

1 1/2 tbsp combined parsley & chives, chopped

1 bay leaf

salt and pepper to season

Directions:

1. In a saucepan on low heat, melt the butter and whisk in the flour, making a roux. Continue whisking for about 3-4 minutes, making sure not to brown the roux.

2. Add room temperature or hot milk (so that the ingredients will be more easily incorporated). Add the bay leaf and continue to stir until mixture begins to thicken.

3. While mixture thickens, boil gnocchi following the package instructions.

4. Stir in the gorgonzola cheese until it has melted. Add the parsley and chives. Season with salt and pepper.

5. Remove bay leaf and serve sauce over potato gnocchi.