Recipes & Wine Pairing.

Gorgonzola Dolcelatte

KING OF THE ITALIAN BLUE CHEESE.

ONE OF THE 3 MUSKETEERS OF THE BLUE CHEESES.

Wine Pairing:

Moscato, Pinot Grigio, Sauternes, Zinfandel, Banyuls,  Muscat de Rivesaltes or Port.

Recipes:

Gorgonzola Gnocchi

Serves: 4 persons.

Preparation Time: 35 minutes.

Cooking Time: 10 minutes

• For the gnocchi:
  10 oz boiled and peeled potatoes
  4 oz. flour
  4 oz. steamed and chopped spinach
  2 eggs
  salt and nutmeg

• For the sauce:
  5 oz. Gorgonzola cheese
  3/4 cups cream
  2 oz. butter

Preparation:

The gnocchi:
Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty

minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.

The sauce:
Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.

Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.

Bon appétit.

Soon more recipes . . . be patient.