Gorgonzola Gnocchi

• 1 Lb Gnocchi
• 1/2 Lb Pancetta diced
• 1/2 Cup dry white wine
• 2 Cups Heavy Cream
• 1 Cup Gorgonzola crumbled
• 1/2 Cup Broth Beef or Chicken
• 1/4 Cup Parmesan Cheese
• 1 Clove Garlic Minced
• Salt and fresh Black pepper
• 1/2 Nut Meg grated
• Fresh chopped parsley about 1/2 cup

1. In a skillet Render the fat out of the pancetta on a medium high flame. When the pancetta is crisp remove it an reserve for later leaving as much of the rendered oils as possible in the skillet.
2. Lower the flame and add the garlic allow the garlic to soften but not brown about 1 or 2 minutes. Raise the flame to medium and add the wine. Scrap the bottom of the skillet to pick up any of the flavor from the bottom into the wine and garlic. When the wine reduces and thickens to about 1/2 to 1/3 add the broth reduce again to about 1/2 to 1/3.
3. Add the cream and bring to a simmer. Add the Gorgonzola and allow it to melt. Grate the nut meg and simmer about another minute. Add the Parmesan cheese mix well and the pancetta. Pour on top of the Knocci add the parsley and serve.

white wine, heavy cream, chicken, parmesan cheese, garlic, salt, nut meg, parsley

Taken from www.epicurious.com/recipes/member/views/gorgonzola-gnocchi-50180346 (may not work)