Years ago there was a restaurant in Sacramento that made the most amazing gnocchi in a gorgonzola cream sauce that I would have every time I went there.
To this day I still love it! I have lightened the recipe some ( if you can call all that yummy cheese lightened!) by using chicken stock and far less cream.
This is lovely with a sliced grilled new york on top as well, but again the chicken lightens it up a tad. It's also plenty fulfilling on its own with no meat.
Maybe just some crusty French bread to soak up the extra sauce!
The sauce is creamy and rich without being over the top, the crunchy toasted walnuts add a nice crunch a textural difference and I love a healthy dose of fresh black pepper.
There are a lot of great packaged gnocchi out there to make life easy. Sometimes there just isn't the time to do them from scratch, sometimes it's been one of those days and the thought of starting from scratch makes you say never mind! Take the help buy the packaged and you can seriously have a beautiful meal on the table in 35-40 minutes.
If you have fresh rosemary use it in the marinade, if not use a little Italian seasoning.
It's really so important for me to emphasize to you all that recipes are a starting place if you're missing an ingredient use what you have.
I can honestly tell you that some of my favorite recipes have come from happy mistakes.
Gorgonzola gnocchi and chicken
Total time 35-40 minutes
4 boneless skinless chicken breasts pounded out
4 Tb olive oil (2 for marinade and 2 for sauce)
1 Tb balsamic vinegar
1 Tb fresh rosemary OR 1 tsp Italian seasoning
28 oz packaged gnocchi
3 tsp garlic
1 cup chicken stock
8 oz gorgonzola
1/2 cup heavy cream
3/4 cup toasted walnuts
2 tsp black pepper (use less if you'd like, I like black pepper with such a rich sauce)
Start a large pot of water boiling for the gnocchi. Follow package instructions to cook and don't forget to salt your water liberally.
In a bowl or casserole dish mix 2Tb olive oil, balsamic, rosemary or seasoning. Pound out chicken breasts, season with salt and pepper and add to the marinade. Let sit for 10-15 minutes.
After marinating, pan fry or grill the breasts.
Pounded out they will cook very quickly 3 minutes a side should do. Once cooked slice to put on top of pasta.
In a large skillet add the additional 2Tb olive oil over medium low heat add the garlic cook for 3-5 minutes. You don't want the garlic to brown.
Add the chicken stock and raise temp to medium high. When the broth is just starting to boil add the cheese and stir to melt. Add the cream and let boil for 5 minutes or until thickened.
Add in your gnocchi and let them cook in the sauce for a minute or two. Pour onto a serving platter top with toasted walnuts and sliced chicken.