Recipe by ~Leslie~
Delicious, Creamy and cheesy Italian dish that your whole family will love. We like it with Gorgonzola Cheese, but you may use a substitute. Hope you enjoy! From Italian Cooking and Living.
Top Review by French Tart
Fabulous Leslie! I cut back on the recipe and made the gnocchi with 1 lb of spuds, there are only the two of us! I also subbed the heavy cream for creme fraiche as I do not use cream often, and always have creme fraiche in the fridge.........the combination of the cheeses and creme fraiche was fabulous! I LOVE all blue cheese, and so I did use gorgonzola, and left a few chunks whole to sprinkle on top of the finished dish with the parmesan. I sprinkled some freshly chopped parsley over for colour before serving for a delightful lunch today! Made for the Aus/NZ recipe swap and a keeper for us darlink! FT :-)
For the gnocchi
- 2 lbs potatoes
- 1⁄2 teaspoon salt
- 1 1⁄2 cups unbleached all-purpose flour
For the sauce
- 2⁄3 lb gorgonzola, dolce
- 1⁄4 cup butter
- 1⁄4 cup heavy cream
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
Directions See How It's Made
- Make the gnocchi:.
- Peel potatoes.
- Boil the potatoes for about 20 minutes in salted water until tender.
- Pass potatoes through the fine disk of a potato ricer, and cool.
- Pour the potato onto the counter, and begin to mix in the flour.
- Add a pinch of salt and gather into a dough.
- Cut the dough into 4 pieces, and roll into finger-thick logs.
- Cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).
- Now dust a tray with flour and line the gnocchi in a single layer on top of it.
- Set aside, and bring a large pot of salted water to a boil.
- Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
- Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
- When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.