Potato Gnocchi With Gorgonzola

~Leslie~'s Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

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:

1. Make the gnocchi:.
2. Peel potatoes.
3. Boil the potatoes for about 20 minutes in salted water until tender.
4. Pass potatoes through the fine disk of a potato ricer, and cool.
5. Pour the potato onto the counter, and begin to mix in the flour.
6. Add a pinch of salt and gather into a dough.
7. Cut the dough into 4 pieces, and roll into finger-thick logs.
8. 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).
9. Now dust a tray with flour and line the gnocchi in a single layer on top of it.
10. Set aside, and bring a large pot of salted water to a boil.
11. Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
12. Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
13. When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.

Reviews

[Nif]

I have always wanted to make gnocchi and now I can say that I did and I'm good at it! This was so easy to make and the little dumplings were light and fluffy. We aren't real blue cheese people so I mixed it with parmesan, cheddar and mozzarella. There was a ton of cheese, but everyone really liked it! We enjoyed this very much with Baked Stuffed Tomatoes. Made for ZWT7 for our tour guide. Thanks Leslie! :)

[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 :-)

[Karen Elizabeth]

I like making gnocchi, but it's generally a messy process for me, however, these were absolutely beautiful and so fuss free!! I don't have a ricer, so I grated the potatoes. I also had a couple of small sweet potatoes in the veg bin, I used them and that accounted for about 100 gr of my total potato weight. So, my gnocchi were a great suceess and I will use this recipe to make them again! The sauce was made as directed, except, I added a good pinch of nutmeg. Incredibly rich and creamy, to die for. For DH, it was too rich, he felt that a handful of fresh chopped herbs might have provided a bit of 'taste freshening', however, for me, this was heaven on a plate!!! Loved this, Leslie, thanks so very much, made for Aus/NZ Swap#34