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Potato Gnocchi With A Gorgonzola Sauce
1
Pound Baking potatoes; washed
Oil
Salt
Freshly ground pepper
1
1
2
1
1
1
1
Large Egg
/2 Cup; plus 2 tablespoons flour
Cup Milk
Cup Water
Teaspoon Olive oil
Cup Heavy cream
Pound Gorgonzola cheese
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
Potato Gnocchi With A Gorgonzola Sauce
492
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