Yes you guys, Antxon is still with me. He seems to be very content chilling in the fridge, and I continue to experiment with him. On the other hand, winter has serious issues leaving us this year. The maximum temperature forecast for the weekend is a balmy 11°C. For other parts of Europe, there may even be some snow. At the end of May. The theory that summer is now over and Christmas is just around the corner is rapidly gaining adherents in these parts of the world. These autumnal conditions warrant the eating of creamy, warm food with maybe a few more calories than would normally be called for, like this cheese sauce. It goes with gnocchi or pasta of your choice. If you’re ambitious, you can make the gnocchi yourself, for instance using this New York Times recipe. If, like me, you’re lazy and use ready-made ones from the supermarket, this recipe is so fast it’s pretty much instant gratification. And this sauce, you guys, will envelope you with its creaminess and make you feel all fuzzy and warm inside. Almost like… well, Christmas.
Ingredients (1 portion)
- olive oil
- 1/2 vegetable stock cube
- dash of white wine
- ca. 100g fresh single cream
- ca. 80ml milk (or replace the cream with the milk entirely and use more)
- 1/2 tbsp flour
- handful grated Idiazabal or other strong cheese
- 1/2 tbsp dijon mustard
- pinch of muskat
In a pan, slowly heat the olive oil. Add the stock cube and start dissolving it. Add the white wine and let simmer for a minute, then turn up the heat a bit and add the cream and the milk. Plop in the mustard and stir. Stirring continuously, add the flour. Keep stirring and gradually add the cheese. Keep on stirring until everything is nice and smooth. Season to taste with the muskat and pepper. If you use a cheese that’s not Idiazabal and is less strong, you may also need some salt. Poor over gnocchi or your pasta of choice and enjoy.