When Bob’s traveling, I usually do not make dinner for myself – I usually scrounge around the pantry and have cereal, leftover pizza, or sometimes even ice cream for dinner. I don’t think it’s worth the time to whip up something fabulous just for myself. (Who would I impress?) But this week was different.
Bob was out of town.
I was hungry.
I was also out of cereal, pizza, and ice cream.
So, I opened the fridge, did a quick assessment of the groceries I had purchased over the weekend, and came up with this astoundingly fantastic (and simple) dish!
Sweet Potato Gnocchi with Sundried Tomato and Gorgonzola Cream Sauce
- 8 oz pkg whole wheat sweet potato gnocchi, cooked (I cannot remember the brand name, but Hannaford had it on an endcap, and I thankfully made the impulse buy)
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- ½ cup whole milk
- ½ cup chicken or vegetable stock
- ¼ cup crumbled Gorgonzola cheese
- 8 sundried tomatoes (not packed in oil), reconstituted with hot water for 10 minutes, and sliced into thin strips
- Salt & pepper, to taste
- ¼ cup (or so) grated Parmigiano-Reggiano cheese
- ¼ cup chopped walnuts, toasted
Please remember: I usually don’t measure ingredients, so these quantities are more or less approximate. Someday I’ll remember to measure stuff if I plan on sharing the recipe.
- Melt butter over medium heat in a large skillet.
- Add garlic, saute 1 minute.
- Add flour, mix together and cook for 2 minutes.
- Mix together milk and stock.
- Slowly add milk mixture, a bit at a time, whisking until smooth. Cook for about 5 minutes, so the flour-y taste cooks out (you can add more milk or stock to make it a little thinner if you want).
- Add Gorgonzola, whisk until melted.
- Taste, and add salt and pepper as desired. You can even add more Gorgonzola if you think it needs it.
- Stir in tomatoes and Parmigiano.
- Serve sauce over gnocchi, sprinkle walnuts on top.
So easy, and SO delicious. If you’re like me, you’ll be tempted to divide this recipe into 2 servings. BUT – you will make yourself sick if you try to eat more than a quarter of this – it is so rich, you only need a little bit to fill you up.
What cheese can you substitute for the gorgonzola? I HATE gorgonzola but would like to try the recipe.
Probably just the Parmesan would be fine (just add more)…or Fontina would work really well, too. Maybe Asiago? They all melt very well and taste good. Let me know what you end up using and how it goes.
Could you please find other fantabulous dinner for one recipes? Or direct me to such a place? As much as I like having scrambled eggs or cereal for dinner, it is getting a little old. Thank you.
Your devoted fan-the one you are stuck with because we are family.