Simple, soothing, silky and positively sexy! What more could you want, other than a nice green salad!
This can also be cooked in a 4-cup flameproof ceramic dish.
2 x 1lb packages potato gnocchi
1/4 cup butter
2 large cloves garlic, crushed
1/2 cup fresh small sage leaves
4 oz Gorgonzola cheese
1/2 cup cream
1 cup grated Parmigiano Reggiano
Preheat the broiler to high.
Lightly grease a 4-cup gratin dish.
Cook the gnocchi in a large saucepan of rapidly boiling, salted water according to the package instructions until al dente.
Lift the gnocchi out with a slotted spoon, leave to drain, then divide among the prepared dishes.
Melt the butter in a small saucepan over medium heat and add the garlic and sage leaves, and cook for a few minutes or until the leaves start to crisp and the garlic starts to turn golden brown a little.
Pour the sage butter evenly over the gnocchi in the gratin dish.
Dot small pats of the Gorgonzola cheese evenly among the gnocchi.
Pour the cream over the top of the dish and sprinkle with the parmesan cheese.
Place the dish under the broiler and cook until the top begins to brown and the gnocchi are heated through.
Serve with a fresh green salad.