Gnocchi in a Gorgonzola Sauce

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 main course because of how heavy they were but when I was in Italy they were light and fluffy and that’s what I tried here.

  • Servings: 6-serving
  • Time: 90 mins
  • Difficulty: medium
  • Print

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

Summary

  • Cuisine: italian
  • Course: appetizer
  • Cooking Time: 90 mins

Ingredients

Gnocchi
4 Large Russet Potatoes (About 2 lbs)
1 Egg , beaten
1 1/2 cups flour
2 Tablespoons Parmesan – Reggiano
1 Tablespoon Extra Virgin Oil
1 Tablespoon Unsalted Butter , melted
1 teaspoon Salt
1/4 teaspoon Ground Black Pepper
Gorgonzola Sauce
1 1/2 Cups Heavy Cream
1/2 lb Gorgonzola Dolce
1 1/2 teaspoons flour

Steps

  1. Center a rack in the oven and preheat to 425 degrees F.
  2. Prick each potato several times with a fork and place on a baking sheet or a roasting plan in a single layer.
  3. Bake the potatoes until the potatoes are tender enough to be pierced with a small knife (about 60 mins).
  4. 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).
  5. Cut each potato in half, lengthwise, and scoop out the flesh. Pass the flesh through a potato ricer over a bowl.
  6. Using a wooden spoon, gently stir in the beaten egg, parmesan cheese, olive oil, melted butter, and 1/2 cup of flour.
  7. 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.
  8. 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.
  9. Repeat the step for all the dough.
  10. 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.
  11. Remove the rind and cut the gorgonzola into a 1 inch dice and let sit to room temperature.
  12. 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).
  13. Add the gorgonzola and cook, stirring until completely melted (about 2 minutes).
  14. Reduce the heat to medium and whisk in the flour.
  15. Cook, stirring, until the sauce is slightly thickened (about 3 minutes).
  16. Turn off the heat and cover to keep warm.
  17. 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.

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