Gnocchi alla Borgo

I thought I'd died and gone to heaven the moment that perfect little gnocchi dripping in tomato gorgonzola sauce crossed my lips. 

Our friend "Borgo" first made this recipe for us in Spoleto. It was a perfect hot summer evening and we ate outside, enjoying the last rays of sun while sipping a delicious Umbrian wine and licking our fingers. Vacation doesn't get better than that!

The secret is flavoring the oil with the rosemary and using only the sweetest, creamiest gorgonzola possible. Note that the cheese seasons the sauce - so no additional salt is needed.

Gnocchi alla Borgo

Gnocchi in a tomato, rosemary gorgonzola sauce

Serves 4

1 recipe fresh gnocchi

2-3 pounds fresh San Marzano tomatoes or other ripe tomatoes from your farmers market, quartered.

Two 10-inch sprigs fresh rosemary

1/2 cup extra-virgin olive oil

a hunk of beautiful sweet Italian gorgonzola

Make fresh gnocchi. I like this recipe from Mario Batali.

In a saucepan, warm the olive oil over medium heat. Add the rosemary and simmer gently until the oil is infused with the rosemary (10-15 minutes). Remove and discard the rosemary. 

Add the tomatoes, cover the pan and turn up the heat to medium high until the tomatoes are nice and hot and begin to get soft and release their juices. Uncover, reduce the heat slightly and use a wooden spoon to break up the tomatoes further. Continue cooking stirring occasionally until the tomatoes reduce by half and achieve a sauce-like consistency. 

Pass the sauce through a food mill, removing the skins.

Return the sauce to the pan, and add the gorgonzola in small hunks over low heat, stirring and tasting as it melts until you reach a perfect salty/sweet balance. Keep warm while you cook the gnocchi.

When the gnocchi are done, add them to the sauce and toss. Serve immediately.