A rich yet simple to make Gorgonzola cream sauce.
Get the recipe for Mark McEwan’s Ricotta Gnocchi here.
Heat the oil in a deep saucepan and sauté the onions until they wilt – 4 to 5 minutes. Add the garlic, cooks a minute further, and then deglaze with the wine. When the liquid becomes syrupy, stir in the cream. When it begins to simmer, season lightly and then crumble the gorgonzola into the sauce. Stir until the cheese is incorporated, then add the chives and correct seasonings. Do not reduce. Gently fold in the freshly cooked gnocchi while sauce is hot and spoon into serving bowls. Top with additional chives as garnish.