GNOCCHI****Gnocchi with Gorgonzola Sauce

By Unblond1

I love this and Dan will eat it occasionally, although not with gnocchi.

Ingredients

• 1 serving
• 2 oz. gnocchi or butternut squash gnocchi
• 4 tbsp. fat-free milk
• 1 tsp. all-purpose flour
• 1/2 - 3/4 ounce blue cheese of choice
• 1 tsp. hazelnut oil
• 1 tbsp. chopped hazelnuts
• 1 tbsp. chopped salted pumpkin seeds
• 1 tbsp. fresh sage leaves

Details

Servings 1

Preparation

Step 1

* *Saute* flaked or chopped hazelnuts with pumpkin seeds in a tiny bit of hot hazelnut oil for a minute or so then *add* sage leaves, torn in pieces if large, and *saute* just until sage curls and starts to crisp. *Set aside* to top pasta with for serving.

* *Combine* milk and flour in a saucepan, along with salt and pepper to taste and a pinch of grated nutmeg, *stirring* with a whisk. *Bring* to a boil; cook for 1 minute or until thick, *stirring* constantly. *Remove* from heat. *Add* cheese, *stirring* until it melts.

* *Cook* gnocchi in boiling salted water until it floats, about four minutes. *Place* in shallow bowl, and *drizzle* with Gorgonzola mixture. *Sprinkle* with nut mixture and *serve* immediately.