Succulent, scruptious, rich and devine! How else to describe gnocchi gorgonzola.
For the Gnocchi
- 500g of Russet potatoes. (About 5 small ones)
- 3 cups of all-purpose flour
- 1 teaspoon salt
- 1 egg
- 1 tbls extra-virgin olive oil
- deep saucpan with water to cook the gnocchi
For the sauce
- 3 tbls unsalted butter
- 1 1/2 cups of heavy cream
- 1 1/2 cups of milk
- 100g of gorgonzola cheese
- 100g of parmesan cheese
- 1 tbls chopped chives
- salt and pepper to taste
- parsely to garnish
Wash the potatoes and then boil, steam or bake them. If i'm strapped for time i peel them, cut them in half and boil them as this is the fastest way to bring them to the necessary texture. For better preservation of flavour the other options are preferred.
Once boiled transfer potatoes to a large mixing bowl, use the back of a fork to mash. Leave for 20 minutes to cool. This is very important as cool potatoes will absorb less flour and the less flour you use the softer your gnochhi will be.
Gnocchi rolled off the fork and ready to cook
After the spuds have cooled, add the salt, egg and oil and use a wooden spoon to combine. Gradually add flour to the mix about 1 cup, transforming your mashed potatoes into a dough. Pour out onto a lightly floured surface and knead the dough until smooth and not sticky. You'll have to gradually add more flour at this stage 1- 1 1/2 cups. Spread the remainder of the flour on the bench and on the plates that will receive the gnocchi.
Cut a 1/4 of the dough and roll into a long strip about 1/2" thick and cut into small pieces with a sharp knife. Using the back of a fork roll the gnocchi down the fork and onto the surface or straight onto the plate. The gnocchi will expand a bit when they cook, so small gnocchi are nice.
Gnocchi float to the top when done
Boil the saucepan of water and add 1-2 dozen gnocchi at a time to the water. They will sink to the bottom and then when cooked will float to the surface. This will only take 30 seconds to one minute. Remove with a slotted spoon and put into a collander to drain any excess water. Continue to do this for all the gnocchi.
In a small saucepan, melt butter and add cream, milk and chives on medium heat. Once the sauce starts to bubble drop back the heat and stir. When it thickens add cheese and stir in to the sauce. Add salt and pepper to taste.
In a large saucepan put the gnocchi and pour in that lovely creamy gorgonzola sauce. Mix well and transfer to a serving dish. Top the gnocchi with chopped parsely and serve with a fresh green salad.
If you make this one you have to promise me to do some gym because it is sinful but tastes great.