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lunch: gnocchi three-cheese bake p. 45

August 9, 2009
lunch  by jody vallallo and perhaps underwritten by marie claire, who's name is written under the author's?

lunch by jody vassallo and perhaps underwritten by marie claire, who's name is written under the author's

I oftentimes buy my cookbooks in gift shops. I blame it on my girlfriends. When we get together we eat and/or we shop. And when I’m wandering in gift shops with no need for purchasing a gift, I end up looking through cookbooks and then I end up buying them.

I picked this one up the other day after CiNDy and I had eaten at Kramarczuk’s Polish Deli and then wandered over to the Nordeast Bibelot Gift Shop. (Across the street from Surdyk’s Liquor Store if you wanna know)

This cookbook has some great, smaller recipes. I do believe that I managed, however, to find the fattiest recipe in the whole book. But hey, I’m not dieting dieting (eating anything I want but in way smaller portions…so far goodbye 6 pounds!) and this one looked too easy and too delicious to pass up.

  1. 1 lb fresh gnocchi (I found mine sitting right next to the regular boxed pastas and worried, is this safe? So far, it is)
  2. 5 1/2 oz. blue cheese (I picked up the less expensive crumbled kind in the cheaper cheese area, not the artisanal cheese case in the deli. Also, they only offered 5 oz. blue cheese, which was more than enough)
  3. 1 1/4 cups whipping cream
  4. 1 3/4 oz. fontina cheese, thinly sliced (I believe I’ll grate it next time)
  5. 1 3/4 oz. provolone cheese, thinly sliced (will also grate next time)

Cook the gnocchi in a large saucepan for 2 minutes or until they float to the surface. Remove and drain well, then divide amongst 4 to 6 ovenproof dishes.

Heat the blue cheese and cream in a frying pan over low heat until combined, then bring to a boil and cook until the sauce thickens enough to coat the back of a spoon.

Pour the blue cheese sauce over the gnocchi, then arrange the cheese slices over the top. Cook under a preheated broiler until golden brown. (I figure that grated cheese will lead to less of a cheese wall on top of my gnocchi.)


Leftovers are fantastic the next day with egg on top!

One Comment leave one →
  1. August 11, 2009 2:08 am

    Oh. My. Gawd. I just ate some delicious gorgonzola-spinach-sausage lasagna at my friend’s house, but THIS is making my mouth water all over again. NOM NOM NOM.

    I picked up a cookbook at one of our local coffee shops here, put together by some club or other of Newport. And holy crap, those recipes look AMAZING. Haven’t tried any yet, though.

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