Ah, high school. Say what?!? High school was pretty much a bust for me. I finished, but barely. Socializing with other kids was difficult with the exception of a very few. Needless to say, I am much better now and so are the people I'm around. However, one of the amazing things that did come out of my high school years is my recipe for gorgonzola gnocchi. Intensely delicious and oh-so-bad-for-you... or so I thought.
Now that I have learned what the food pyramid should really look like, the high fat content of this dish is not the killer I thought it was. And the fact that gnocchi is mostly potato is not so bad either, though a bit carb heavy. Add a little micro-green and some Clean gnocchi courtesy of Capello's and this dish may be to die for, but will not kill you.
- Capello's Gnocchi (the brand is Paleo)
- 2 Cups Micro-greens (I chose Radish)
- 3 Tablespoons Gorgonzola Cheese (or blue cheese)
- 1 Tablespoon Butter
- Salt and Pepper to Taste
In a large pot, bring salted water to boil. Toss in gnocchi stirring every few minutes until they rise to the surface. Transfer to a large serving bowl.
In a small sauce pan, heat gorgonzola and butter together over low heat until completely combined.
Pour sauce over gnocchi and add micro-greens. Using large spoons, mix well and serve.