This was for the subreddit, /r/52weeksofcooking, where the theme was potatoes. Ever since I had my first serving of gnocchis I have loved them and ever since my grandmother taught me how to make them, I have tried to make them better. When I used to think of gnocchis, I used to think of them as a ma
- Center a rack in the oven and preheat to 425 degrees F.
- Prick each potato several times with a fork and place on a baking sheet or a roasting plan in a single layer.
- Bake the potatoes until the potatoes are tender enough to be pierced with a small knife (about 60 mins).
- Remove the potatoes from the oven and let them cool slightly. They should be cold enough where you can handle them but still steam when you cut them open (about 6 – 10 mins).
- Cut each potato in half, lengthwise, and scoop out the flesh. Pass the flesh through a potato ricer over a bowl.
- Using a wooden spoon, gently stir in the beaten egg, parmesan cheese, olive oil, melted butter, and 1/2 cup of flour.
- The mixture should be stirred only until just combined and add more flour as needed 1/4 cup at a time. Add just enough flour so the dough holds together, no more. You should knead no more than 1 minute. The final product should be soft, smooth, and a little sticky.
- On a well floured surface, tear off a chunk of dough about the size of lemon and roll out the dough into 3/4 inch diameter logs.
- Repeat the step for all the dough.
- Each each log crosswise every 3/4 inches. Make the gnocchis either with the back of a fork or with your finger tip. The gnocchis are ready to be cooked or frozen.
- Remove the rind and cut the gorgonzola into a 1 inch dice and let sit to room temperature.
- Heat the heavy cream over medium-high heat until small bubbles begin to form in the middle and on the sides (about 1 – 2 minutes).
- Add the gorgonzola and cook, stirring until completely melted (about 2 minutes).
- Reduce the heat to medium and whisk in the flour.
- Cook, stirring, until the sauce is slightly thickened (about 3 minutes).
- Turn off the heat and cover to keep warm.
- Bring a pot of salted water to a boil and add the gnocchi. Cook until add the gnocchi float to the top (about 1 minute for fresh gnocchi and 2 – 3 minutes for frozen).
The gnocchis can be made ahead of time and cooked frozen to save on time.