Gnocchi with Estero Gold Sauce



2 Tbsp butter
1/2 lbs potato
2 cups milk
salt & freshly ground pepper
freshly ground nutmeg10 oz Estero Gold, diced
1 1/2 lbs potato gnocchi
1 tbsp Extra Virgin Olive Oil


In a heavy bottom saucepan over medium heat, melt the butter. Add the flour and stir w/a wooden spoon. Cook for 2 minutes over medium-low heat without allowing the flour to take on color. Meanwhile, in another saucepan, heat the milk until it's almost boiling. Slowly pour the milk into the butter-flour mixture, whisking constantly to prevent lumps from forming. Bring to a boil, then cook over medium heat, whisking often, until thick, about 8 minutes. Lower the heat if the sauce starts to stick to tbe lbottom of the pot. Season with salt, pepper and nutmeg. Transfer the sauce to a double broiler and add the Estero Gold. Stir until the cheese is melted and the mixture is smooth.

Meanwhile, bring a large pot of water to a boil. Add salt and the gnocchi and cook until they float to the surface. Meanwhile, in a skillet over medium heat, warm the olive oil. Remove the gnocchi from the pot with a slotted spoon and trnasfer them to the sauce. Serve immediately.