Pasta / Recipes


  • 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


  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.


Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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