We went to Taste of London food festival at the weekend and thoroughly enjoyed seeing what was new on the food scene. There was rather a lot to take in and we quickly began to seek somewhere to catch our breath, away from the crowds. We headed to the City Cellar, a relatively quiet tent with several small artisian producers of wines and beers. Quite naturally, Mrs WDC was drawn to the Tosi Gorgonzola stall which was offering free samples of their own dolce and picante Gorgonzola with glasses of wine. I was immediately struck by the quality of the dolce – it tasted so smooth and milky I thought I was eating ice cream (now there’s and idea…). Being so soft, light and creamy I thought this would make an excellent sauce with gnoochi.
Nice as the cheese is to sample, it really comes to life when drunk with wine, the slight acidity provides a perfect balance to the rich sweetness of the cheese. More robust reds such a Chianti will match the picante, and whites such as Pinot Grigio go well with the dolce. Clearly, the folks at Tose, who make the cheese, understand this too and have opened a cheese and wine bar in West Smithfield, London – offering selected Italian wines for both their cheeses. The staff on the stall were all on fine form, well-humoured and generous. Good luck to them – if their success is a based on the taste of their cheese alone they will go far…
2 x 500g packs of DeCecco gnocchi
200g dolce Tosi Gorgonzola
50g picante Tosi Gorgonzola
125ml white wine
125ml chicken or vegetable stock
100ml single cream
2 tbs chopped chives
1. To make the sauce, put the wine in a large saucepan (i.e. a pan big enough to take the gnocchi). Bring the wine to a boil and let it reduce a little. Put the stock in a bowl and the cornflour in a glass. Add a little of the stock to the cornflour to dissolve, then add it back again to the stock, stir the cream into the bowl of stock. Lower the heat of the wine, and pour very slowly into the stock and cream, stirring with a whisk. Then pour the mixture back into the saucepan and heat gently until it starts to thicken. Add the dolce Gorgonzola and allow to gently melt. Finally, add the picante Gorgonzola and stir slowly until it melts too. Season with pepper and keep warm.
2. Bring a large pan of water to the boil and add half a teaspoon of salt. Add one of the packs of gnoochi, bring back to a boil and cook for about two minutes until the gnocchi have risen to the surface and are al dente. Using a slotted spoon transfer the gnocchi to the sauce, meanwhile start the second batch of gnocchi, when done transfer this also to the sauce. Toss the pan to mix and coat the gnocchi, adding more cooking liquid if the sauce is too thick.
3. Serve in individual bowls with chopped chives.
RT @Bevansbutchers: Some of you may have noticed that we had a little photo shoot outside of the shop this morning, well we couldn’t be mor…