Potato Gnocchi With A Gorgonzola Sauce

Potato Gnocchi With A Gorgonzola Sauce

Ingredients:
1 Large Egg
1/2 Cup; plus 2 tablespoons flour
2 Cup Milk
1 Cup Water
1 Teaspoon Olive oil
1 Cup Heavy cream
1 Pound Gorgonzola cheese

Directions:
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.
With a hand potato masher, mash the potatoes until smooth. 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 the cheese and
season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon
onto a large serving platter. Garnish with black pepper.
Yield: 4 to 6 servings
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