MAKES ABOUT 1 CUP
Adjust the consistency of the sauce with up to 2 tablespoons cooking water before adding the gnocchi to it.
¾ |
cup heavy cream |
¼ |
cup dry white wine |
4 |
ounces Gorgonzola cheese, crumbled (about 1 cup) |
2 |
tablespoons minced fresh chives |
Table salt and ground black pepper |
Bring the cream and wine to a simmer in a 12-inch skillet over medium-high heat. Gradually add the Gorgonzola while whisking constantly and cook until melted and the sauce is thickened, 2 to 3 minutes. Stir in the chives and season with salt and pepper to taste. Remove from the heat and cover to keep warm.