Potato Gnocchi With Gorgonzola Sauce - ...

By á-170456

Ingredients

• 2 pounds potatoes
• 2 cups unbleached all-purpose flour
• 1 large egg slightly beaten
• 2 tablespoons minced fresh Italian parsley
• 1 teaspoon freshly-grated nutmeg
• 1 teaspoon salt
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 pound Gorgonzola cheese
• 1 cup heavy cream
• 2 tablespoons tomato sauce

Details

Servings 8

Preparation

Step 1

Boil, bake, or microwave the potatoes until tender. Cool and peel them, then place in a large bowl. Mash the potatoes with a hand masher. You should have about 4 cups of mashed potatoes. Add the flour, egg, parsley, nutmeg, salt, and 1/4 cup grated cheese. Mix well with your hands. If the mixture seems too sticky, add up to 1/2 cup more flour. To test for the right amount of flour, make a few gnocchi and drop them into a pot of boiling water. If they rise to the surface and hold their shape without disintegrating, the proportion of flour to potato is correct.

Divide the dough into 6 pieces. Work with 1 piece at a time on a floured surface and roll it into a rope about 30 inches long and the width of your middle finger. Cut the rope with a knife into 1-inch pieces. Roll each piece on the tines of a fork and place the gnocchi on a floured baking sheet in a single layer. Continue until all the dough is used.

For the sauce, cut the Gorgonzola in chunks and place in a saucepan with the cream and tomato sauce. Heat the mixture over medium-high heat until the cheese is melted. Keep warm.

In a large pot, bring 6 quarts of water to a boil. Gently add the gnocchi and cook just until they bob to the surface. Drain them with a slotted spoon, place in a serving dish, and toss with half the sauce. Add the remaining sauce, sprinkle on the remaining 1/4 cup of grated cheese, and serve hot.

This recipe yields 8 servings.