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Friday, 28 October 2011

Post the Fortieth (in which our heroine drowns in a vat of creamy, buttery, cheesy deliciousness)

Those of you who are dieting, look away now.  The other day I made one of my absolute favourite things to eat.  I don't eat it very often.  Maybe once a year.  This is despite the fact that it is quick, easy to make and abso-frickin-lutely GORGEOUS.  The reason for this is that you can pretty much feel your arteries clogging up as you swallow.  Why oh why is this the case with so many nice things?  I love a vibrant green salad or some crunchy veg as much as the next person, but let's face it, if we could get away with it, we'd all eat this kind of shit all the time.  Quite frankly, vanity is the only thing stopping me.  If I was one of those bastardly lucky souls who can eat whatever the hell they like without getting fat, I wouldn't give a fiddlers what my cholesterol or blood pressure was like.

We all know someone like that.  And we all hate them a little bit.

Now, before anyone jumps down my throat, I'm well aware that strictly speaking, gnocchi should only ever be served in a tomato sauce.  But it's just so, so good like this.  A friend once had an argument with the maitre'd in an Italian restaurant because they wouldn't give her gnocchi in a cream sauce.  The chef was having absolutely none of it, and I don't blame him at all.  Italian cuisine is bastardised enough in Ireland.  But the joy of cooking at home is that you can do whatever the hell you like and no-one can give out to you.

Except put cream in a carbonara.  You still can't do that.

Anyway, without further ado I give you...

Heart Attack on a Plate

Gnocchi in Gorgonzola Sauce - serves 2 (pigs)

500g gnocchi                     2 tbs gorgonzola
2 tbs butter                        6 (yes, 6) tbs cream

1) Cook the gnocchi in plenty of boiling, salted water until they rise to the surface.  Drain, then sit the colander in cold water to stop them sticking together.

2) Melt the butter over a medium heat.  Add the gorgonzola and the cream and stir slowly until the cheese melts.  Increase the heat and allow the sauce to simmer for 5 mintues or so to thicken a little.

3) Drain the gnocchi again and add to the sauce.  Stir gently to coat the gnocchi thoroughly, and allow to heat through for another 5 minutes.  Season with lots of black pepper, but no salt (the cheese is salty enough).  Serve immediately on warmed plates or bowls.  Have the defibrillator on standby.

You could, of course, use an Irish blue cheese in this, but I think gorgonzola has a slightly more mellow aspect to it, which suits this dish perfectly.  Experiment, and let me know how you get on.

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