It's no surprise that I've once again turned to the BLT cookbook. It's even less of a surprise that I loved this recipe. Cream sauces don't make many appearances in my house. It's partially because they're always high in fat and partially because they can be tricky. Not this one. Imagine a cream sauce where you dump everything in a pan and walk away. Crazy, right? I promise you, it works.
Here's how, complete with my modifications.
Creamy Rosemary-Parmesan Gnocchi
- 1 lb gnocchi
- 2 cups heavy cream (or 1 cup cream, 1 cup half and half)
- 1 sprig fresh rosemary
- 1 garlic clove, minced
- Rind from one Parmesan cheese (optional)*
- 1 pinch ground nutmeg
- 1/4 cup grated Parmigiano-Reggiano
- White truffle oil (optional)
In a large saucepan, combine the cream, rosemary, garlic, nutmeg and cheese rind in a large saucepan. Bring to a boil then simmer about 15 minutes until it thickens to coat the back of a spoon.
While sauce is cooking, cook gnocchi according to package directions (I made homemade which work great too!) Drain them well.
When sauce is thickened, remove the rosemary and cheese rind. stir in the grated parmesan.
Add the cooked gnocchi to the sauce. Season to taste with salt and pepper and stir to coat evenly.
Serve drizzled with truffle oil and sprinkle with a little more cheese.
*Note - The rinds of parmigiano-reggiano need not end up in the trash. wrap them in plastic and store them in the fridge or freezer. Toss them into soups and sauces to add extra flavor. Yummy!