So, because yesterday I talked about gnocchi without actually making any, last night I decided to give it a shot: Gorgonzola gnocchi with fire-roasted red pepper on top. The flavors were great. Ignoring the obvious potato + cheese never = bad, red pepper and gorgonzola sauce together: completely delicious. That's something to file away for later.
The gnocchi, however, just weren't very pretty (as the picture demonstrates). They stayed together well enough to be gnocchi--I didn't accidentally create potato soup; that liquid in the picture is the gorgonzola sauce--but I wouldn't serve them to another person. I need to figure out a way to get the potato mashed to a finer grain, I think....perhaps cooking them longer and putting them in a food processor instead of using a blender. Alas. Another day, another taking forever to make those damn little potato balls only to reap at best a mild success (or sharp success, in the case of the toppings).
The sauce recipe is based on that from Betty Crocker, whose version involves real butter and olive oil. That sauce is served with toasted pecans on top, which would be a delicious addition to this dish.
The Part of this Dish Whose Recipe Is Worth Sharing:
1 red pepper, Italian or normal
1/4 cup Gorgonzola, crumbled
2 tbsp buttery spread/margarine/the real thing
3 cloves garlic, minced
1/3 cup white wine (I use Chardonnay)
Melt the buttery ingredient in a small saucepan; let simmer with garlic for two minutes.
Meanwhile, on a different burner, put the pepper on top and turn on said burner. Turn over pepper when skin becomes black underneath.
Add wine to sauce, let simmer another 2-3 minutes.
Remove pepper from burner, set aside.
Add Gorgonzola to sauce, let simmer until completely melted.
Remove skin from pepper, chop, pour sauce over. Serve.