[Magdalen] Meatless, but definitely NOT penitential

[James Oppenheimer-Crawford]

My beloved spouse has decided to avoid sweets during lent, which, for a
variety of reasons, is a bit of a surprise.

It reminds me of the time I went meatless.  Best. Lent. Ever.

We spent a LOT of time in the local Indian restaurant.  Marvelous.  Just
marvelous.

James W. Oppenheimer-Crawford
*“A life is like a garden. Perfect moments can be had, but not preserved,
except in memory. LLAP**”  -- *Leonard Nimoy

On Fri, Feb 12, 2016 at 10:56 AM, Jay Weigel <jay.weigel at gmail.com> wrote:

> We had this for dinner last night because it is COLD here, we had a package
> of gnocchi that had been hanging around, and we had a big ol' wedge of
> gorgonzola that I bought for Super Bowl noshing that we hadn't finished
> yet. It was absolutely yummy. If you don't like the blue cheeses, just skip
> this, but if you do, the sauce can also be used with other pastas. I think
> if used with something like penne or shells it would make you forget all
> about mac and cheese.
>
> Gnocchi al Gorgonzola
>
> Ingredients
>
>    - 1 lb gnocchi ( fresh or frozen)
>       - 1/4 cup mild gorgonzola, crumbled
>       - 1/2 cup butter, melted
>       - 3 tablespoons grated parmesan cheese
>       - 1/4 cup whipping cream, warmed
>       - pepper
>
> Directions
>
>    1. Put crumbled gorgazola into bowl with melted butter and a pinch of
>    pepper.
>    2. Blend with a wooden spoon until creamy. (I just used my hand mixer on
>    low because it was taking so long)
>    3. Stir in parmesan and heated cream.
>    4. Keep sauce warm.
>    5. Bring a large pan of salted water to a boil.
>    6. Add gnocchi carefully to boiling water.
>    7. Stir and cook briskly.
>    8. When they come to surface, remove with a slotted spoon and transfer
>    to bowl with the sauce.
>    9. Stir well to coat gnocchi with sauce.
>    10. Serve immediately.
>