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
- Heat oil in a frypan over medium heat. Saute the shallots and garlic until tender.
- 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.
- Serve with gnocchi, parmesan, toasted pine nuts and black bepper.
Recommended Posts

Simple roast fennel pasta
24 Dec 2016 - Dine in

Handful Prawn Pasta
22 Dec 2016 - Dine in

6 ingredient lemon pasta
16 Oct 2016 - Dine in
%d bloggers like this: