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.

Bon Appetit!