Ingredients:
2 cups or 500ml water
2 cubes chicken stock
1/2 cup or 50g gruyere cheese,grated
1/2 cup or 50g fontina cheese, grated
1/3 cup or 50g gorgonzola, crumbled
1/3 cup or 85ml light cooking cream
3 tbsp or 15g parmesan cheese, grated
500g gnocchi, fresh or frozen
2L boiling water, for cooking pasta
1 tbsp or 5g parsley, chopped
Direction:
>Heat water in a deep saucepan, add chicken stock and stir until dissolved.
>Add gruyere, fontina and gorgonzola and allow to melt.
>Add cream and parmesan cheese and stir until smooth.
>Meanwhile cook gnocchi in boiling water for 3 to 4 minutes, drain and add to the pan, stirring gently to coat with sauce.
>Sprinkle in and toss with chopped parsley and serve.
Cooking Tip: If modifying sauce to suit your taste by replacing one or more of the cheeses, use cheese types that contrast each other in sharpness and most importantly have somewhat the same melting point.This will insure a sauce smooth in texture and balanced in flavor.
0 Comments