Food Network: Potato Gnocchi with Gorgonzola Sauce

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Potato Gnocchi with Gorgonzola Sauce
Recipe courtesy Emeril Lagasse, 1999

Ingredients
1 pound baking potatoes, washed
Vegetable oil
Kosher salt and freshly ground black pepper
1 large egg
1/2 cup, plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
1 teaspoon olive oil
1 cup heavy cream
1 pound Gorgonzola

Instructions
Preheat the oven to 400 degrees F.

Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender,

about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the
skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with
salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4
cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and
roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the
tines of a fork.

In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the
liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted
spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the
cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large
serving platter. Garnish with black pepper.