MA Gnocchi Di Patate Dolce Con Salsa DI Gorganzola E Porcini

By dyannucci

Sweet potato gnocchi wit Gorgonzola and Mush room sauce

Ingredients

• Serves 4
• GNOCCHI
• 6 Idaho potatoes, skin on
• 2 sweet potatoes, skin on
• 3 cups all-purpose flour Try to Use "00"
• Pinch of salt
• 2 extra-large eggs Room temperature
• GORGONZOLA AND Porcini Mushroom SAUCE
• 1/4 cup cup grape seed oil
• 1 tablespoon garlic, peeled and minced
• 2 cups sliced porcini or button mushrooms
• Salt and pepper, to taste
• 2 ounces dried porcini mushrooms, soaked in warm water, minced
• 1/4 cup white wine
• 1 cup veal stock
• 2 cups heavy cream
• 4 ounces gorgonzola cheese
• 1/2 cup frozen sweet peas, thawed
• 2 tablespoons chopped fresh Italian parsley
• Parmigiano, as needed

Preparation

Step 1

Bake the Idaho potatoes (Russet) in foil rubbed with a little grape seed oil. with skins on for about 1 hour in a 400 degree oven ( or until knife easily penetrated potato). Turn every 20 minutes.
Baking will not impart extra moisture as boiling would.


Meanwhile, preheat the oven to 450 and place sweet potatoes on cookie tray and bake in oven for 35 to 40 minutes.

Peel skin off of potatoes while hot and squeeze through potato ricer or food mill until completely smooth. Move riced potatoes to a different location while ricing other potatoes so as to not get large bits in the riced potatoes. If potatoes are cooked right they will easily flow through ricer.Use latex gloves

Remove the Sweet potatoes from oven when they are finished then peel and squeeze through a ricer on top of the Idaho potatoes.

Pile the potatoes on a hard surface and add room temperature eggs, salt and flour. With your hands toss the ingredients together and mold with your hands into a large ball and kneed gently for a minute squeezing the dough.

Clean surface before rolling out and use flour sparingly.

Cut off SMALL pieces of dough and roll into logs about the diameter of a dime. Cut into little cubes with a dull knife. Use a flat spatula to place on a dusted sheet pan.

Bring 4 quarts of water to boil. Drop gnocchi and when the begin to float to the surface, remove form water and drain. Place on a slightly oiled sheet pan and roll around to coat.

Can store in fridge for 2 weeks or freeze on sheet pan and put into freezer bags.

To make the sauce, in a saute pan, add grape seed oil and heat over medium heat. Add the garlic and begin to saute. Add the fresh mushrooms. Season with salt and pepper.

Remove the dried porcini mushrooms from the water and mince. Add to the saute pan and deglaze the pan with white wine. Add the veal stock, and bring to a simmer. Add the heavy cream, Gorgonzola and reduce until slightly thick.

Check the salt and pepper. Add the gnocchi to the sauce, along with the peas, parsley and light grating of Parmigiana.Toss to coat thoroughly to coat and serve.