14 oz. Pappardelle's Spinach Basil Gnocchi 2 cups heavy cream 2 oz. sweet gorgonzola cheese, crumbled 3 tablespoons fruity Italian white wine 1 teaspoon Cognac or other brandy (optional) Sea salt and ground white pepper Freshly grated nutmeg
In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened, about 4 minutes.
Stir in the cheese and reduce the heat to medium.
Stir in the wine and simmer for 1 minute.
Stir in the brandy, if using.
Season to taste with salt, white pepper and nutmeg.
Bring 3 quarts of water with a pinch of salt to a gentle boil.
Add frozen gnocchi to boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
Transfer the gnocchi to a serving dish, add sauce and serve immediately.