California Table Grape Commission From: Chef Kenneth Skinner, PortaBella/ Merlot Bistro, Carmel, CA. Yield: 5 servings. 1 Tbsp. minced garlic 11⁄2 Tbsp. minced fresh shallot 1 oz. canola oil 2 oz. Gorgonzola cheese or regular Bleu cheese 4 cups heavy whipping cream 2 oz. white wine 1 oz. salted butter 2 oz. minced flat leaf parsley to taste, salt and pepper 16 oz. fresh gnocchi 21⁄2 cups red California seedless grapes Heat oil in medium saute pan. Add minced garlic and shallot; cook ...
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