Gnocchi with Gorgonzola Cream Sauce, Walnuts, and Sage
Rich, sharp, nutty, imported Gorgonzola cheese gives this easy-but-impressive dish amazing flavor. One of the world’s oldest blue-veined cheeses, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. You can enjoy this recipe as an upscale appetizer or comforting main dish.
|2 lb gnocchi, cooked according to package instructions|
|1 pint heavy cream|
|8 oz crumbled imported Gorgonzola cheese, divided|
|1/3 cup chopped toasted walnuts|
|2 TB chopped fresh sage|
|Salt and fresh cracked black pepper to taste|