Quick and Easy Gorgonzola Cream with Gnocchi and Walnuts

Ingredients

• 1 package Cappello's Gnocchi
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 2 teaspoons arrowroot starch
• 8 ounces Gorgonzola, rind removed
• 1/2 cup walnuts, toasted
• 3 tablespoons fresh sage, minced

Instructions

• In a medium saucepan, melt the butter over medium-low heat.
• Add the shallots, coriander and pepper to the pan. Cook until the shallots are transparent, 4-5 minutes.
• Add the cream and arrowroot starch and bring to a simmer, whisking constantly. Continue to cook until sauce slightly thickens, another 2-4 minutes.
• Turn heat to low and whisk in the Gorgonzola. Continue to cook until the cheese has melted then remove from heat.
• Cook the gnocchi according to package directions then drain and add to the sauce and toss to coat.
• Divide among plates and garnish with walnuts and sage.

Kids Can Do

• Pour the ingredients for the sauce
• Scoop the finished pasta into bowls
• Add the garnish