Baked Gnocchi With Mushrooms & Gorgonzola Cream Sauce

By shauna

Ingredients

• 2 lbs. Russet Potatoes
• 13/4 C. All-Purpose Flour
• 1 tsp. Salt
• 3/4 C. Whipping Cream
• 1/2 C. Gorgonzola Cheese, cubed
• 1/2 C. Parmesan Cheese, finely grated & divided
• Salt & Freshly Ground Black Pepper To Taste
• 1 Tbsp. Butter
• 1 Lg. Garlic Clove, minced
• 1 Sm. Shallot, minced
• 2 C. Assorted Mushrooms such as Crimini, Portabella, & Shiitake, cleaned

Details

Servings 4

Preparation

Step 1

To make gnocchi: rinse the potatoes & place, unpeeled, in a lg. pot of cold water. Bring to a boil & cook till potatoes are fork-tender, about 35 min. Drain & allow to cool. Using a sm. knife, peel the potatoes & mash them, till completely smooth. Place on a lightly floured work surface & sprinkle with flour & salt. Knead the mixture till it is smooth & no longer sticky, adding a little more flour if needed. Divide the dough into 4 pieces. Using your fingertips, roll into long 3/4-in. thick ropes. Cut each rope into 3/4-in. pieces. Place the gnocchi on a lightly floured board. Using the tines of a fork, imprint each piece, flattening it slightly. Cover loosely & set aside. To make the sauce: Pour the cream into a small heavy-bottomed saucepan & bring to a slow boil. Lower the heat & add the gorgonzola & 1/4 C. parmesan, stirring till melted. Season with a little salt & a generous amount of freshly ground black pepper. Set aside till needed. To make mushrooms: In a lg. skillet, melt butter over med-heat. Add garlic & shallot. Saute for 3-4 min. or till softened not browned. Add the sliced mushrooms. Increase the heat to med-high & saute for 3-4 min, stirring constantly. Season with salt & freshly ground black pepper. Set aside. Meanwhile, bring a lg. pot of salted water to a boil. Preheat oven to 400. Add half the gnocchi to the boiling water & cook for 2-3 min. or till they bob to the surface. Remove with a slotted spoon, drain well & place in a lg. bowl. Repeat with remaining gnocchi. Pour half the cheese sauce over the gnocchi, tossing well to coat each piece. Transfer to a lightly buttered ovenproof dish & scatter the mushrooms overtop. Pour remaining sauce over the mushrooms. Sprinkle with remaining 1/4 C. parmesan cheese. Season with salt & freshly ground black pepper. Bake for 20 min.or till lightly browned & bubbling. Serve at once.