Spinach Basil Gnocchi in Gorgonzola Cream Sauce

Serving Size:  2-3


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 


  1. In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened, about 4 minutes.
  2. Stir in the cheese and reduce the heat to medium.
  3. Stir in the wine and simmer for 1 minute.
  4. Stir in the brandy, if using.
  5. Season to taste with salt, white pepper and nutmeg.
  6. Bring 3 quarts of water with a pinch of salt to a gentle boil.
  7. 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.
  8. Transfer the gnocchi to a serving dish, add sauce and serve immediately.