RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 1 cup Pizzini 2017 Pinot Grigio
• 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
• 1 onion, finely chopped
• ½ teaspoon flakey salt
• Pepper to taste
• 2 cloves garlic, crushed
• 1 sprig thyme
• 1 bay leaf
• 600ml pouring cream
• 300g blue vein cheese, not too piquant (Sweet Gorgonzola or D’Ambert )

METHOD:

• Heat the oil in a pan to medium and sauté the onion and garlic with the salt and pepper until caramelized and golden. Adding the white wine, thyme and bay leaf, simmer gently until the wine has reduced by half. Add the cream, and simmer gently for 5 minutes.
• Remove the pan from the heat and allow the flavours to steep for 15 minutes then remove the bay leaf and thyme sprig. Crumble in 200g of the blue vein cheese and blend until smooth with a stick blender.
• Keep the other 100g of cheese to sprinkle over the gnocchi when serving.