Potato Gnocchi

In a medium saucepan, combine 100 g of gorgonzola and 200 g of heavy cream, heat over medium-low heat.

 

Meanwhile, in a large bowl, combine 50 g room-temperature butter, juice of 1/2 lemon, 1 T parsley, 2 cloves of minced garlic, salt and pepper to taste and a dash of crushed red pepper flakes.  When mixture is smooth, slowly whisk it into the cheese mixture ~ keep warm.

 

Serve with roasted pork tenderloin and potatoes, pasta or potato gnocchi.

 

Enjoy ~ V

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