Potato Dumplings With Gorgonzola Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Gorgonzola cheese||1⁄4 Pound, crumbled|
|Ground pepper||To Taste|
|Vegetable oil||1 Tablespoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Ground black pepper||To Taste|
Mix and shape Basic Potato Dumplings.
Melt butter in a large skillet.
When butter foams, add cream and bring to a boil.
Add Gorgonzola cheese.
Stir and cook 3 to 4 minutes over low heat, until cheese is melted and cream begins to thicken.
Season with salt and pepper.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add oil and dumplings.
When dumplings come to surface of water, cook 10 to 12 seconds.
Remove dumplings with a slotted spoon or strainer, draining against side of saucepan.
Place dumplings in sauce.
Gently stir in Parmesan cheese.
Cook 30 to 40 seconds or until dumplings are coated with sauce.