This basic pasta dish takes on a deep flavor thanks to the addition of gorgonzola-style blue cheese just before serving. Adapted from Rogue Creamery, serves 4.
Ingredients
1 pound gnocchi pasta
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
Freshly ground black pepper, to taste
6 ounces finely crumbled gorgonzola-style blue cheese (such as Rogue Creamery’s Oregonzola)
Directions
Bring a large saucepan of lightly salted water to a boil. Add the gnocchi and cook according to package directions (generally, just until they float). Drain and return the gnocchi to the saucepan.
Add the olive oil and wine and toss to coat. Add the parsley and black pepper and toss again. Add half of the cheese and toss until the cheese has mostly melted.
Divide the pasta between serving bowls, topping each with a bit of the remaining cheese.
