Balsamic Cream Sauce on Potato Gnocchi


  • 2 c Heavy cream
  • 1 c Rich chicken stock
  • 1/4 c The Olive Grove’s 12-year aged Balsamic Vinegar (use 18-year aged for a sweeter sauce)
  • 1 lb Potato gnocchi
  • 1/2 lb Beef Tips (optional)
  • Salt and Pepper to taste


In a medium saucepan, combine the cream, chicken stock, and balsamic vinegar. Bring to a simmer over medium heat. Meanwhile, in a large pot of salted boiling water, cook the gnocchi until tender but still slightly firm, or until they rise to the top of the water. Drain, toss with the cream sauce, and transfer to a warmed serving bowl. Add beef tips (optional). Drizzle with the balsamic (optional). Add Salt and Pepper to taste.