This was my son’s favorite dish growing up. If I needed to encourage him to do something he really didn’t want to do, I’d offer Gnocchi with Gorgonzola Cream Sauce. You can use this sauce with either potato gnocchi or ricotta gnocchi depending on which you type of gnocchi that you prefer. Certainly ricotta gnocchi are less time consuming and can be made in mere minutes, but there is just something very comforting about making potato gnocchi.
To make the lightest gnocchi use just enough flour to hold the dough together. As with all gnocchi recipes, the trick is to not overwork the dough, and to use only as much flour as is needed to create a soft, smooth dough. By using the yolk of the egg alone, I was told by an owner of a trattoria in italy, the dough stays more tender than it would with the whole egg. This delicious sauce is very rich but well worth the effort. Choose a soft, not too sharp Gorgonzola cheese for this recipe.
Deborah Mele Revised 2021
- 4 Medium Sized Potatoes (about 2 pounds)
- 1 Large Egg Yolk
- 1- 1 1/2 Cups Of Flour
- 4 oz. Gorgonzola Cheese (Room Temperature)
- 1 oz. Butter
- 8 oz. Heavy Cream
- Fresh Chopped Parsley
- Grated Parmesan
- Cracked Black Pepper
- Preheat the oven to 375 degrees F.
- Wash & dry the potatoes, then bake the potatoes until they are fork tender, about 45 minutes.
- While the potatoes are baking prepare the sauce by cooking the cheese, butter and cream over low heat until the cheese has completely melted into the cream and the sauce has slightly thickened, then set aside.
- When the potatoes are cool enough to handle, peel and put through a potato ricer.
- While still warm, place the prepared potatoes on a large board forming a mound with a hole in the center, then add the yolk and the salt into the center.
- Slowly start adding the flour a little at a time, mixing well with your hands and continue until you have created a soft workable dough.
- Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
- To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb.
- Cut into 1 inch pieces with a sharp knife.
- To finish, take a fork and place it against your work board, and with it's back towards you, press each piece of dough with your index finger firmly up the length of the fork tines.
- Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner.
- Place the prepared gnocchi on a lightly floured baking sheet and either cook immediately, or keep refrigerated until ready to use, preferably not more than 3 hours.
- To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
- Drain and top with the gorgonzola sauce.
- Serve sprinkled with the fresh, chopped parsley, and offer grated Parmesan cheese and cracked black pepper at the table.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 724Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 198mgSodium: 593mgCarbohydrates: 75gFiber: 5gSugar: 4gProtein: 20g