BY CAMILLE ORRICHIO LOCCISANO
Gnocchi is a dumpling-like pasta. When I was a little girl, my mother and my grandma Sue would serve homemade gnocchi often.
I have a vivid memory of immaculate white tablecloths laid out carefully on my parents’ bed. The bed was the only place big enough for the large amount of gnocchi prepared. Grandma Sue would layer the fresh pasta on the tablecloths in readiness to be boiled.
Gnocchi is known as a very filling pasta due to having potatoes as an ingredient in the dough, and my addition of a creamy maple gorgonzola sauce makes this an extra rich dish.
Because of this, I usually serve this particular pasta in smaller portions as an hors d’oeuvre rather than as a major course for a dinner party. I like to present a few gnocchi bathed in sauce in an hors d’oeuvre shot glass or a mini cocktail glass. The glasses sit attractively on a tray to be passed around to guests.
While making fresh gnocchi is an adventure, it is fine to purchase a high quality brand from the freezer section of your grocer for this recipe. Enjoy!
GNOCCHI WITH MAPLE GORGONZOLA SAUCE
3 cups heavy cream
1/2 cup Gorgonzola cheese
1/3 cup maple syrup
1/4 cup tablespoons Pecorino Romano, grated
Freshly ground black pepper
2 pounds gnocchi
Fresh chives, chopped
In a medium pot, bring heavy cream to a boil. Lower to medium-low heat and allow to cook for 35 minutes while whisking occasionally.
Take heavy cream off the heat and stir in gorgonzola cheese and maple syrup. Sprinkle in Pecorino Romano and black pepper.
In a large pot, boil water for the gnocchi. When water begins to boil, add salt liberally. Let water return to a boil, and cook gnocchi until they rise to the top.
Drain well and return to the pot. Mix the maple gorgonzola sauce in until the gnocchi is well coated. Serve with a garnish of fresh chives.