Time: 25 minutes / Serves: 4
Ingredients:
1 tsp olive oil
6 oz chopped panchetta
1 garlic clove, minced
1 tsp crushed red pepper
1 cup Colombo Marsala Dry
16 oz package Gnocchi
4 tablespoons crumbled gorgonzola cheese
Bring 3 quarts of water to a boil. Meanwhile, heat oil in a deep skillet or dutch oven over medium heat. Add panchetta and cook until lightly crisped, about 8 minutes. Add garlic and crushed red pepper and cook until fragrant, 4 minutes. Add Colombo Marsala Dry to the panchetta mixture and scrape browned bits from the bottom of the pan. Simmer at medium to reduce marsala slightly, about 8 minutes. Meanwhile, Add gnocchi to boiling water and strain once gnocchi begin to float. Strain gnocchi and add them to the marsala mixture. Simmer and stir gnocchi for 4 minutes longer until the marsala creates a sauce which covers.
Divide the Spicy Marsala Gnocchi among 4 plates and sprinkle each with 1 tbsp gorgonzola cheese.
Recipe by:
Erin Souder
House of Earnest
