Gnocchi with Blue Cheese Sauce and Pancetta

Featured by Ampelos Cellars in the Pinot Noir Wine Club.
Gnocchi with Blue Cheese Sauce and Pancetta

Ingredients

1 (16 oz) package vacuum-packed gnocchi(such as Vigo)
2 Tbs. olive oil
200 mL double cream
180 g blue cheese (preferably gorgonzola)
100 g fresh grated parmesan
freshly ground pepper
2 cloves of garlic, thinly sliced
thinly sliced pancetta

Instructions

Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl and set aside. Heat a frying pan and add a dash of clarified butter. Gently fry the gnocchi until they are a pale golden color, season if desired. Add the cream to a saucepan and bring to a simmer over low heat. Add your chopped blue cheese, a pinch of black pepper, a pour of olive oil, and the Parmesan. Turn off the heat and mix ingredients. Put some olive oil into another saucepan along with the chopped pancetta and place over medium heat. When the pancetta has colored and started to crisp, lower the heat and add the sliced garlic, sweating gently until the garlic becomes translucent. Place the gnocchi onto your plate, scatter the pancetta and garlic on top, add the blue cheese sauce, dust with the grated Parmesan and drizzle some olive oil on top. Enjoy!



Recommended Pairings

Vino Valpredo

2013 Pinot Noir
Special Selection
$25.00 $19.50 x 2

Keller Estate

2010 Pinot Noir
90 Points
$52.00 $44.00 x 2

Domaine Anderson

2013 Pinot Noir
93 Points
$55.00 $47.00 x 2

Fore Family

2012 Pinot Noir
92 Points
$38.00 $33.00 x 2

Alma Fría

2013 Pinot Noir
150 Cases Produced
$58.00 $48.00 x 2

Camlow

2013 Pinot Noir
91 Points
$38.00 $33.00 x 2

Joseph Jewell

2012 Pinot Noir
92 Points
$50.00 $43.00 x 2

Gregory James

2014 Pinot Noir
91 Points
$58.00 $48.00 x 2