GNOCCHI GORGONZOLA
We make our own proprietary gnocchi recipe twice weekly in large batches, and store in freezer until ready to boil for presentation. We strive strive for a soft, "pillowlike" consistency to our gnocchi, but some people prefer the more chewy variety often found in commercial gnocchi.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-low heat. Add the Gorgonzola and stir until melted. Add nutmeg, white pepper, and onion powder. Add brandy and flambe. Whisk in the heavy cream until smooth. Bring to a boil and add the walnuts. Divide gnocchi among 4 bowls and serve sauce immediately over top. Garnish with 1 prosciutto slice per bowl.
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