Monday, March 18, 2013

Gluten Free Gnocchi in a Gorgonzola Cream Sauce

This is quite honestly the simplest thing you will probably ever make, yet the flavour is incredible and the texture rivals any good cream sauce.  I use this sauce as a pasta sauce, but it could easily be used for chicken or even pork.  I used to make a really complicated sauce from scratch, with milk and gluten free flour and spices, but now I rarely bother.  This is just easier.  It is too much dairy for my son, so it's something I usually make for my husband and we serve our son some pasta with tomato sauce.

There is some discussion around whether blue cheeses are gluten free.  Some types were once made by molding on bread, but most are no longer produced this way.  Make sure the brand you purchase is indeed gluten free.

(Makes enough sauce for 2 packages of gnocchi, or one 450g bag of regular pasta.)

1 box Campbell's Stock First Cream Stock (Gluten Free, but always check labels)
1 piece (approx. 150-200 g) Gorgonzola cheese   ** I just buy a wedge at the local supermarket, and add until the sauce tastes the way I like.
2 pks. Gluten Free Gnocchi, or one 450g Bag GF Pasta


1- Pour Cream Stock into a sauce pot and heat over medium heat.
2- Cut Gorgonzola into cubes and add to pot a few cubes at a time, whisking until melted.  Taste after every few cheese cubes have melted, and stop adding when the desired flavour is achieved.  I  like mine strong, so I usually use the whole piece.
3- While the sauce is cooking, boil water for the pasta.  Drop in the gnocchi.  They only take about 2-3 minutes to cook.  When they float to the top, skim them out of the water with a slotted spoon and place them in a large bowl.  Do not rinse.
3- Pour sauce over cooked pasta and toss to coat.  Season if desired with some black pepper or chopped parsley.

This sauce looks and tastes decadent,  but is beyond simple to make. It's pretty much a non-recipe if I've ever seen one.  This is perfect for date night.

You're welcome.

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