Preparation:
Bring about 6 quarts water to a boil add 2 tablespoons salt. In a 12- to 14 inch saute pan, mash together the Gorgonzola and butter until smooth. Stir in the grappa and simmer over medium heat for 4 min. Cook the gnocchi in the boiling water at a low boil until they float to the surface; drein well and toss into the pan with the Gorgonzola mixture. Toss over medium heat, Add the Asiago and chives. Pour into warmed bowls and serve. |
