Ingredients

• 2 tbs olive oil
• 100g French shallots, sliced
• 3 garlic cloves, sliced
• 125ml dry white wine
• 300ml cream
• 200g baby spinach
• 80g gorgonzola, chopped
• juice of 1/2 lemon

Directions

1. Heat oil in a frypan over medium heat. Saute the shallots and garlic until tender.
2. Pour in the wine, simmer and reduce by half. Add cream, simmer until reduced by a third. Add the spinach, gorgonzola and lemon juice and season to taste.
3. Serve with gnocchi, parmesan, toasted pine nuts and black bepper.