Sunday, December 16, 2007

Potato Gnocchi with Gorgonzola Sauce

Gnocchi is so easy to make that it makes no sense to buy it ready. Plus it tastes so much better. But it is time consuming, so time yourself accordingly.

Be careful with the sauce, if you don't like Gorgonzola, it won't taste good to you. You can still use the gnocchi recipe, which is a great base recipe. Just use another sauce, such as a creamy mushroom sauce or a marinara sauce. You can basically use any pasta sauce that you like.

If you do like Gorgonzola, keep in mind that this is a heavy meal, and with the cheese, it will become heavier. But, it is the ultimate comfort food:)


1 pound baking potatoes, washed
Vegetable oil
Kosher salt and freshly ground black pepper
1 large egg
Pinch of grated nutmeg
1/2 cup, plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
1 teaspoon olive oil
1 cup heavy cream
1 pound Gorgonzola
Chopped fresh chives
Grated Parmesan cheese (optional)

Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total.

Remove and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with nutmeg, salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.

In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain.

Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Sprinkle with chives and Parmesan, if desired; serve.

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