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
Directions
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.
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By mariz848_1951437
new rochelle, NY
on January 30, 2011
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Very good!! don't add too much salt on the gnocchi because of the gorgonzola. I did add garlic and gave an excellent flavor. Would make again.
By kirkebyenator_1...
Fullerton, CA
on October 06, 2009
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I've made this recipe twice, now. The sauce was absolutely delicious both times. However, I recommend not sprinkling the extra gorgonzola on the finished dish (as I did the first, but not the second time as it's flat-out too strong.
The first time I made the dish, I used pre-made gnocchi from the farmer's market which were far superior to gnocchi I hand-made the second time around. My hand-made gnocchi tasted far too egg-y and either stuck together to make distasteful clumps or broke apart and just thickened the sauce. I used the fork-fluffing method rather than the recommended ricing method, and it's possible that that could account for my problems. From now on, I won't ever make my own gnocchi without being precisely taught in a class.
Another problem I faced was the amount of sauce. First, my pan overflowed at the milk/water/olive oil stage, and then drowned my gnocchi in the last stage. I haven't tried it, but half-ing the sauce ingredients sounds like the way to go.
By Shellbellneff
Vacaville, CA
on January 09, 2007
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This was a very good sauce but depending on how you strong you want it you should adjust how much cheese you use. The first time I made this it was a little to strong for me. So the next time I made it I used a little less cheese and it was more to my liking.
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