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...
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.