Gnocchi with Honey Gorgonzola Cream Sauce

Restaurant-quality comfort food, made at home. Pillowy potato gnocchi are folded into a rich Gorgonzola cream sauce, balanced with a touch of pure ALSHIFA honey and finished with toasted walnuts. Indulgent, savory, and worth every bite.

Yield: Makes 4 servings

Ingredients

For the Gnocchi

• 1 lb russet potatoes, cooked and riced
• 2 tablespoons butter, melted
• 1 large egg, beaten
• 1 1/2 cups flour
• 1 tablespoon salt
• 1/2 cup walnuts, toasted and chopped

For the Gorgonzola Cream Sauce

• 1 tablespoon butter
• 2 cups heavy cream
• 2 tablespoons ALSHIFA Sidr Honey
• 6 oz Gorgonzola cheese, crumbled (plus extra for topping)
• 2 tablespoons freshly grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Directions

Make the Gnocchi

1. In a mixing bowl, combine the riced potatoes, melted butter, and beaten egg. Gently mix in 1 1/4 cups of the flour until a dough forms.
2. Shape into a ball and turn out onto a lightly floured surface (using about the remaining 1/4 cup flour). Cut the ball into four equal pieces.
3. Roll each piece into a long rope about 3/4 inch thick, then cut into 1/2-inch pieces. Roll each piece across the tines of a fork to create ridges. Set aside.

Make the Sauce

1. In a medium saucepan, melt the butter over medium heat. Stir in the cream and increase heat to medium-high. Simmer for 15 minutes, stirring occasionally, until slightly thickened and reduced (do not let it boil over).
2. Remove from heat and stir in the ALSHIFA honey, Gorgonzola, parmesan, salt, and pepper until smooth.

Bring It Together

1. Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 1 minute.
2. Gently stir the gnocchi into the warm Gorgonzola cream sauce. Serve immediately, topped with extra Gorgonzola crumbles and toasted walnuts.