Gnocchi with Gorgonzola sauce and Chicken Thighs Weapped in Proschutto

Tuesday Evening

My apologies to the few readers of this blog; I have been more than normally busy and have neglected my Food Diary.

Diane had a package of potato gnocchi in the fridge along with a package of Italian Gorgonzola so what could be more natural than to combine them.

 

My contribution, which I did not make but Diane followed my recipe, was for two chicken thighs boned and opened with a cylinder of butter mixed with green herbs of whatever kind is available placed in the boned meat.  After this has been done wrap the thigh in a slice of prosciutto and place the two thighs on a baking tray in moderately high oven for 20 minutes.

Diane also fixed a serve of frozen corn. We enjoyed two glasses of De Bortoli table wine.

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