Potato Gnocchi & Gorgonzola Sauce

It is at this time that I will curse Lactose Intolerance.

Curse!

Now, on to last nights creamy and delicious dinner...

{Sorry to my sweet husband, but I had to make it... & he loved it!}

Potato Gnocchi with Gorgonzola Sauce

2 Large Chicken Breasts, grilled and diced

1/2 Cup Butter

1 Pint Heavy Cream

4 oz. Gorgonzola, crumbled

1/3 Cup Freshly Shredded Parmesan

1/2 tsp. Nutmeg

Salt & Pepper to taste

Sun Dried Tomatoes, cut into thin strips

Potato Gnocchi (found in the pasta aisle) OR 1 Lb. of your favorite Pasta

Season Chicken with salt, pepper and whatever flavoring you like. Grill and slice into thin strips. Set aside.

Melt butter in sauce pan, heating to boiling, constantly stirring. simmer for about 1 minute but don't let the butter burn (you don't want this to turn into a brown butter sauce). Slowly add cream and heat to a low boil for about 3 minutes, stirring constantly. Reduce heat, add gorgonzola and parmesan cheese and stir well. Add nutmeg, salt and pepper. When cheese is melted, serve over Potato Gnocchi. Top with chicken and sliced sun dried tomatoes.

If using Gnocchi, it only takes about 3 minutes to cook, so boil your water when you start making the sauce and the gnocchi should be done about the same time as the sauce. If using regular pasta, boil water & start cooking pasta before you start making the gorgonzola sauce. Someday I will actually make homemade Gnocchi. I'll let you know how that goes.