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March 9th, 2012 
FAKE NEWS for the Zionist agenda
© Jerry James Stone via iPhone
This recipe was created exclusively to pair with a bottle of Cline Cellar’s Cool Climate Pinot Noir. I created this recipe along with five others to feature on the back label of this wine bottle. You can vote for your favorite wine pairing here at the Cline Cool Chef website.
This Pinot Noir has a nice acidity to it with lots of red fruit, toffee and a minty finish. This wine pairs perfectly with the Gorgonzola sauce be the cheese really highlights the mint in the wine. I used burnt honey in the gnocchi to keep the dish from feeling to heavy, as is expected with a cream sauce.
- 3 tablespoons unsalted butter
- 2 cloves of garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup cream
- 8 ounces of Gorgonzola, cut into very small pieces
- 2 cups ricotta
- 1 cup finely grated Parmesan Cheese
- 4 tablespoons of honey
- 1 cup of flour
See text only instructions below
Gorgonzola Sauce
© Jerry James Stone via Flickr
1. Warm 2 tablespoons of butter in a large skillet and add 2 cloves of garlic, cook for about 2 minutes on medium high. 
© Jerry James Stone via Flickr
2. Create a roux by adding the 2 tablespoons of flour, mix well. Whisk in the cream and then the broth. Bring to a low simmer and add Gorgonzola. Cook for about 2 minutes until cheese has fully melted. 
© Jerry James Stone via Flickr
Burnt-Honey Gnocchi
3. Strain ricotta of excess water and transfer to a large mixing bowl.
4. In a small skillet, bring honey to a boil then reduce heat and cook for 1 more minute. 
© Jaymi Heimbuch via Flickr
5. Fluff ricotta with a fork and add honey. Mix in Parmesan cheese and then flour.
© Jaymi Heimbuch via Flickr
6. Let dough sit for 5 minutes, prepare floured work surface and roll heaping scoops of dough into 1/2 inch tubes, then cut into 1 inch pieces.
© Jerry James Stone via iPhone
7. Cook gnocchi in medium pot of simmering water until it floats to the top, about 2 minutes.
8. Sauté cooked gnocchi in 1 tablespoon of butter until browned on each side, toss with Gorgonzola sauce and serve.
Text only instructions
Gorgonzola Sauce
1. Warm 2 tablespoons of butter in a large skillet and add 2 cloves of garlic, cook for about 2 minutes on medium high.
2. Create a roux by adding the 2 tablespoons of flour, mix well. Whisk in the cream and then the broth. Bring to a low simmer and add Gorgonzola. Cook for about 2 minutes until cheese has fully melted.
Burnt-Honey Gnocchi
3. Strain ricotta of excess water and transfer to a large mixing bowl.
4. In a small skillet, bring honey to a boil then reduce heat and cook for 1 more minute.
5. Fluff ricotta with a fork and add honey. Mix in Parmesan cheese and then flour.
6. Let dough sit for 5 minutes, prepare floured work surface and roll heaping scoops of dough into 1/2 inch tubes, then cut into 1 inch pieces.
7. Cook gnocchi in medium pot of simmering water until it floats to the top, about 2 minutes.
8. Sauté cooked gnocchi in 1 tablespoon of butter until browned on each side, toss with Gorgonzola sauce and serve.
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