My favorite Italian Restaurant in San Francisco, Via Veneto, has kept me supplied with my favorite dish for years. In fact, they make their potato gnocchi so fluffy and their gorgonzola sauce so creamy that I no longer ask for anything else. When my husband and I made reservations last year for Valentine's day and the owner saw my preplexed face looking over their special menu with heart-shaped crab ravioli and other loving dishies... he approached me with a knowing look, "Signora, we are not serving gnocchi alla gorgonzola tonight but if you like we can make a special batch just for you!"
Unlike most gorogonzola cream sauce recipes one might find on the internet, Via Vento, adds a dash of spinach. This unexpected cream sauce addition adds earthy undertones of flavor to what otherwise might be a monochromatic palatte. Though the owner has never parted with the recipe, last night I managed to sucessfuly reverse engineer it.
I now share it with you... happy food hangover!
gnocchi alla gorgonzola
1 lb package of potato gnocchi
I have left-over gnocchi alla gorgonzola for lunch today.
Tip. Tap. Tip. Tap. Tip. Tap.