RH Staff

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 until shallot is transparent. Add white wine, cook until white wine is reduced by half. Add heavy cream. Cook 2-3 minutes or until cream thickens, then add Gorgonzola cheese and butter. Boil gnocchi, then add to cream and cheese mixture. Garnish with fresh seedless grapes and minced parsley.