Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Zucchini Pasta
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Tagliolini with Egplant
and Pine Nuts
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Rice Timballo
from the Speckled Goose Club
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Gorgonzola Cheese Sauce for Gnocchi
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One of the all time favorite sauces for gnocchi is made with gorgonzola
cheese.
1/2 cup, of butter
1 cup, whipping cream
1/2 pound, Gorgonzola cheese, crumbled
1 teaspoon, salt
2 tablespoons, olive oil
1/2 cup, freshly grated Parmesan cheese
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Melt butter in large skillet.
When butter foams, add cream and bring to a
boil, then add Gorgonzola cheese.
Stir and cook 3 or 4 minutes over low
heat, until cheese is melted and cream begins to thicken.
Season with
salt and pepper.
Place about two pounds of cooked gnocchi in a deep
serving dish and ladle cheese sauce over the top. Then sprinkle with
pepper, grated Parmesan cheese, and serve.
Will make 6 to 8 servings.
Enjoy with our 2005 Sauvignon Blanc.
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