Potato Gnocchi With A Gorgonzola Sauce
Ingredients
- 1 lb baking potatoes, washed
- 1 tbsp olive oil
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 1 large egg
- 0.5 cup all-purpose flour, plus 2 tbsp
- 2 cup whole milk
- 1 cup water
- 1 tsp olive oil, for poaching liquid
- 1 cup heavy cream
- 1 lb Gorgonzola cheese, crumbled
Instructions
- 1
Preheat the oven to 400°F (200°C). Rub the potatoes with oil, salt, and pepper. Bake on a sheet until tender, 1 to 1½ hours. Cool completely, then peel and mash smooth. Season.
- 2
Mix the egg and ¼ cup plus 2 tablespoons flour into the mashed potato until a soft dough forms. Dust a parchment-lined baking sheet with the remaining ¼ cup flour. Turn the dough onto the floured surface and roll into a 1-inch-thick log. Cut into 1-inch pieces and roll each across the tines of a fork.
- 3
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper; bring just to a boil. Working in batches, add the gnocchi and poach for 5 minutes until they float and are cooked through. Remove with a slotted spoon and drain.
- 4
In a separate saucepan, warm the cream over medium heat until it reaches a simmer. Whisk in the Gorgonzola until melted and the sauce is smooth. Season with salt and pepper.
- 5
Toss the gnocchi with the Gorgonzola cream sauce. Spoon onto a large serving platter or individual plates. Finish with a generous grinding of black pepper.