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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. 1 lb gnocchi.
Piedmontese Sauce
16 Oz. Gia Russa Tomato & Basil Sauce
2 Oz. Gorgonzolla Cheese
2 Oz. Heavy Cream
1 cup sliced mushrooms
1 Teasp. butter
Pinch red pepper flakes

In a large saute pan, add butter and mushrooms and saute 3-4 minutes. Add Gia Russa Tomato & Basil Sauce. Bring to a simmer and add cream & cheese. Mix with red pepper flakes. Serve hot.

Jasper's Notes: The most well known Gorgonzola cheese comes from Piedmonte. This sauce is very easy to prepare when using Gia Russa's Tomato Basil Sauce. Gia Russa's fine reputation for using quality Italian Tomatoes & olive oil upholds the tradition of this unique sauce.
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. 1 lb gnocchi.
Quattro Formaggio Sauce
2 Oz. Gorgonzolla Cheese
2 Oz. Grated Romano Cheese
2 Oz. Provolone (Shredded)
2 Oz. Fontina
4 Oz. Heavy Cream
Cracked Black Pepper to taste

Heat saute pan until hot then add the butter. Turn off the heat and add all of the cheeses and cream and whisk the mixture until thick and smooth. The heat of the pan will provide enough warmth to heat and melt the cheeses. (If you find the mixture is not melting evenly, return the pan to the heat for a moment or two). Serve over cooked Gia Russa Gnocchi.

Jasper's Notes: This sauce is relatively quick easy to prepare, yet impressive enough for guests. I have experimented with various kinds of cheeses and you can substitute white cheddar, gruyere or mascarpone to your liking. You can spalsh the pan with some Marsala wine and saute mushrooms, toasted walnuts or pine nuts for added flavor.
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. I used it with 1 pound of gnocchi (since no one will eat the butter sauce alone).
Brown Butter & Sage Sauce
6 ounces butter
25 fresh sage leaves

Place butter and sage in cold, non-stick skillet and turn flame to medium high. When butter has melted and is just beginning to brown, place warm gnocchi in skillet and toss gently with butter and sage about 1 minute. Place on warm platter and dust with grated Parmigiano Reggiano Cheese

Jasper's Notes: This sauce is very easy to prepare and one of my favorites! Serve over Gia Russa Gnocchi and you will have a classic Italian combination. The name "Gnocchi" translates literally to "a stupid person" but the reason for the reference is unclear.