Gnocchi in a Gorgonzola Sauce
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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.

BoredOfTheInternet

Ingredients

6-serving
  1. 4 Russet Potatoes Large (About 2 lbs)
  2. 1 Egg , beaten
  3. 1 1/2 cups flour
  4. 2 Tablespoons Parmesan - Reggiano
  5. 1 Tablespoon Extra Virgin Oil
  6. 1 Tablespoon Unsalted Butter , melted
  7. 1 teaspoon Salt
  8. 1/4 teaspoon Black Pepper Ground
  9. 1 1/2 Cups Heavy Cream
  10. 1/2 lb Gorgonzola Dolce
  11. 1 1/2 teaspoons flour

Method

90 mins
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    Center a rack in the oven and preheat to 425 degrees F.

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    Prick each potato several times with a fork and place on a baking sheet or a roasting plan in a single layer.

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    Bake the potatoes until the potatoes are tender enough to be pierced with a small knife (about 60 mins).

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    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).

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    Cut each potato in half, lengthwise, and scoop out the flesh. Pass the flesh through a potato ricer over a bowl.

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    Using a wooden spoon, gently stir in the beaten egg, parmesan cheese, olive oil, melted butter, and 1/2 cup of flour.

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    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.

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    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.

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    Repeat the step for all the dough.

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    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.

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    Remove the rind and cut the gorgonzola into a 1 inch dice and let sit to room temperature.

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    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).

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    Add the gorgonzola and cook, stirring until completely melted (about 2 minutes).

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    Reduce the heat to medium and whisk in the flour.

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    Cook, stirring, until the sauce is slightly thickened (about 3 minutes).

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    Turn off the heat and cover to keep warm.

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    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).

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