gnocci with gorgonzola & walnuts

It was my idea, but Jack did the cooking. I watched, though, so I can tell you the gist of how to make this glorious dish.

Saute a couple cloves of finely minced garlic in olive oil until soft and starting to brown. Add some flour...a couple tablespoons I reckon, and cook it a little until everything forms a paste. Pour in some (1 1/4 cup-ish)fat-free half & half (really!), and stir and heat until there's no more lumps. Stir in some crumbled Gorgonzola cheese...about 1/3 cup, until it melts. Add cut up cooked chicken...we used two breasts from a rotisserie chicken, and a handful of walnuts. Stir in cooked gnocchi, heat through and season with salt and pepper. Sprinkle walnuts and Gorgonzola to serve. Easy! Rich! Fantastic!

sausage+arugula+gnocci

I don't know what all to write about this dish. It's so easy and fast...Cook some sort of Italian flavored sausage (this was a pesto flavored chicken sausage), cut up, take out of pan, cook chopped garlic and some ol' frozen pesto you have hanging around in the sausage drippings, add the chopped sausage back plus some cooked gnocchi (not home made...the shelf-stable stuff...it was a weeknight, afterall) then put a bag of arugala in until it wilts. Voila! Oh, I also tossed some toasted pine nuts in at some point, and topped it all with Pecorino Romano cheese...of course. Too bad the sausage was too salty. Otherwise a great weeknight dish. So simple, there's nothing left to do but show photos of it...




I must've had this gnocchi dish in my memory as inspiration...