Potato Gnocchi With Gorgonzola

Recipe by Leslie
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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