Potato Gnocchi with Gorgonzola Sauce
If you have never had homemade gnocchi, this is your sign to try it. It such a transcendent dish and it is much easier to make than you think. The best part about this dish is that it does not require any crazy equipment to make.
Ingredients
GNOCCHI:
- 1500 g russet potatoes , or 3 large potatoes, 500g/1 lb needed after roasting
- 2 large egg yolks
- 8 g salt
- 175 g all-purpose flour, plus more for dusting
GORGONZOLA CREAM SAUCE:
- 275 g heavy cream
- 65 g gorgonzola cheese
- 20 g parmesan cheese, finely grated, plus extra for garnish
- 2 g kosher salt, for sauce
- 2 g black pepper, freshly ground
- olive oil, for finishing
Instructions
GNOCCHI:
- Poke holes up and down potatoes and bake at 350 until fork tender. Once out of the oven, cut the potatoes into quarters and leave the skin on.
- Carefully place the potatoes in the a potato ricer flesh side down and press through, discard the skin. When all potatoes have been passed through the ricer, combine with egg yolks and mix together fully before adding anything else.
- Using a bench scraper, cut the flour and salt into the potato until it begins to come together slightly and switch to your hand and knead until dough has come together. Cover with a towel or lid for 5 minutes.
- Divide dough into 4 sections and one at a time roll out with your hands going from the middle out until it is a uniform rope about ¾ in in diameter. Cut into ¾ in pieces and roll each piece onto a gnocchi board. Lightly dust with flour as needed. Repeat with all 4 sections.
- In boiling, salted water, boil gnocchis in two batches. As each batch is done (gnocchi is floating) remove from the water and toss in prepared sauce or place on a sheet tray and toss in olive oil if not cooking right away.
GORGONZOLA CREAM SAUCE:
- In a sauce pan bring cream to a boil. Once boiling, whisk in remaining ingredients. Toss gnocchi in sauce. Add a splash of water if gnocchi soaks up too much sauce.
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