Prep 20 mins
Cook 30 mins
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.
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
- 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.
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
These turned out great, easy to work with, light and fluffy when cooked. Only cooked 25 of them and made half the sauce but less blue cheese. Great flavor to the sauce. I froze the other 80 I got from the recipe so will see how they cook up. Served with Italian bread and a salad.
I made the gnocchi and used my red sauce (family recipe).These brought back memories of my aunt Lina. Very very good.