Potato Gnocchi With A Gorgonzola Sauce Recipes

POTATO GNOCCHI WITH GORGONZOLA

Steps:

• 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.

POTATO GNOCCHI WITH A GORGONZOLA SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
• In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper. Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.

GNOCCHI WITH GORGONZOLA SAUCE

Steps:

• Make the gnocchi.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
• Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
• Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.