Gnocchi is a beloved Italian dish. These small dumplings are soft and pillowy. Their oval shape is quite common. Gnocchi are often made from simple boiled potatoes. Our recipe is a must-try. This version features two types of cheese for extra flavor. It is also perfect for those avoiding eggs.
February is my least favorite month. I try to make it better with lots of comfort food. It is the only way to get through it. This winter has lacked snow. Skiing and snowshoeing are not options. Even snow angels are out of the question.
Winter joy is hard to find. But a simmering pot of something tasty helps. It always brings a smile on a cold day. Today, I share my latest creation: Creamy Gorgonzola Gnocchi.
This dish has soft gnocchi in a rich sauce. The gorgonzola cream sauce is accented with tarragon. A touch of honey adds sweetness. This dish is amazing and quick. It only takes 30 minutes to make. Let’s get started right away.
You should see shallots on a cutting board.
If you dislike blue cheese, this recipe is not for you. If you are unsure, give it a try. This dish might change your mind. Gorgonzola is a good starting point. It is a gateway blue cheese. It is mild and creamy.
It eases you into the world of blue cheese. It is not like strong blues like Roquefort. Gorgonzola is nutty and mild.