Ode to Jamie Oliver and his Gorgonzola Gnocchi
On the prowl recently for a new cookbook/cook to read and follow, I picked up Jamie Oliver’s latest cookbook, Cook with Jamie: My Guide to Making You a Better Cook. While I hesitated over the years that I’ve cooked (yes, all two of them) to pick up Jamie Oliver (also known as “The Naked Chef”) I did watch a few episodes of Food Revolution and found myself intrigued. A fan of Alice Waters and the Slow Food Movement, I became rather enchanted by Jamie after doing a little more poking around in his history: Jamie’s School Dinners where he attempts to radically change British dinners for kids in school; Fifteen, the charity restaurant where he trains disadvantaged youth to give them a chance to enter in the restaurant business; and his tv show Jamie at Home, where he elevates the kitchen garden, cooking from scratch and all so effortlessly. These were the reasons that prompted me to buy this fantastic cookbook, emphasizing flavor and fresh ingredients in pared down recipes that one feels could be easily dished up in no time. If you’re looking for more Jamie Oliver, watch an episode or two of his cooking show, Jamie at Home, or pick up this cookbook the next time you’re at the bookstore. His cooking technique, recipes and teaching style are so accessible. Peruse his website, or see for yourself.
Jamie Oliver’s Gorgonzola Gnocchi
2 tablespoons butter
6 tablespoons heavy cream
6 tablespoons Dolce Gorgonzola
1 lb/package Gnocchi (or make from scratch)
(And, if you want, fry or grill chicken breasts or tenders)
Melt the butter in large saucepan over medium-low heat, add in heavy cream and when warm, add in Dolce Gorgonzola and melt (break up bits with the back of a wooden spoon). Meanwhile, bring salted water to a boil and add in gnocchi. Once cooked, remove from water and add into the gorgonzola sauce. If you have a little marjoram, add on top of servings.
*The second time I made this, I used egg tagliatelle instead of gnocchi and added chicken.