Gorgonzola gnocchi with sugar snap peas

This is an easy weeknight meal with sophistication.  It is similar to my favorite dish at Kate's on State; Balsamic Gorgonzola Gnocchi anyone?  I had some left over homemade gnocchi in the freezer, but the store bought kind would be fine too.  Then all you have to know how to do is boil water.  Although if you would like to impress your family say that you blanched and shocked.  To top it all off my husband pronounced it one of his favorite top ten meals!

First start by getting two pots of water boiling.  One will be for the sugar snap peas and the other for the gnocchi.  Generously salt both pots.  As that is heating up put the gorgonzola sauce together.

Gorgonzola Cream Sauce

adapted from Cook's Illustrated

3/4 cup heavy cream
1/4 cup dry white wine
4oz gorgonzola
salt and pepper
optional splash of balsamic or tsp of dijon mustard

Bring cream and wine to a simmer in a skillet.  Whisk in gorgonzola and anything additional you want to add.  Continue to whisk for 1-2 minutes.

The other important part of the recipe is getting the sugar snap peas right.  No one likes soggy peas.  They have to be cooked, but crisp and bright.  Perfect spring food.  The way to make this happen is blanch and shock.

Blanched sugar snap peas

Prepare a pot of salted boiling water.
Prepare an ice bath; large bowl filled with cold water and ice cubes.
Add the peas to salted boiling water.  Allow to cook for 1-2 minutes.
Immediately stop the cooking process by dropping them in the ice bath.
Rinse and serve.

Cook the gnocchi for 2-3 minutes or until they float.  Put it all together.  I served it with some garlic toasts made from Fayze's rolls.  Combining two of my favorite La Crosse restaurants.

The weekly menu

Sunday:  Cook out with pork and beans and fruit
Monday:  Cuban sandwiches on the panini press with pineapple
Tuesday:  Steak fajitas with guacamole and corn
Wednesday:  Gorgonzola gnocchi with sugar snap peas
Thursday:  Grilled chicken Caesar salad