If there's one thing I thought would be easier to get used to while living here, it would be the lack of conversation. In two months, I have only spoken to my husband of course, and my family a few times via Skype. Everything else is patchy Italian for survival. While I'm definitely not lacking for things to do, it's tough to rid yourself of the feeling that life is going on without you back at home, and this place although it is beautiful- it does not feel like home. Tourist activities are fun solo for a while, then it sort of feels a bit sad. It wasn't until 3 days ago that I met the girlfriend of one of Michael's co-workers, and it was such a HUGE blessing to have people to eat dinner with on a Saturday night. They also happen to own an incredibly restored, traditional Venetian sailboat and they invited us to spend the day sailing with them. Michael even got to sail in a regatta on Sunday while I was able to watch the race with my new friend, Laura. She led me to believe that she didn't speak much or any English, so I was a little nervous about spending the entire day together without being able to speak to each other. She tricked me. It didn't take long and she must have gotten comfortable with her English, because we chatted for hours. I was finally able to ask all the random questions that have been piling up in my curiosity. It was spectacular.
Adjusting to life in Italy has been quite an experience. There have been great highs, and some low lows. Life would be boring if it were easy though, so we are making the most of it with the time we have here. Thus far, our adventures have been within the borders of Italy, but as you all are reading this post, I will be strolling through fair Paris with my dear husband and our friends from Belgium who we met a few years ago while taking a cruise to Alaska. I. Can't. Wait. Two weekends in a row with another couple to adventure with. Somebody pinch me, because life here just got WAY better.
Now, for the gnocchi. I have made gnocchi several times at home before, without a tremendous amount of success. If you have ever made gnocchi before, you probably know it can be a bit precarious to get the texture right. Too much flour makes for a tough, gummy dumpling and that's not delicious at all. The last few times I have had increasing success, and I seem to have gotten the hang of it. While they're not the loveliest gnocchi ever, they taste wonderful, and that's what really matters. I can only speak from my experiences, and I am by no means an expert. I have however, eaten good gnocchi and bad gnocchi in restaurants, and this recipe and method for Homemade Gnocchi with Creamy Gorgonzola Sauce results in some very good gnocchi.
If you're not interested in taking on the project of making your own gnocchi just yet, then by all means, feel free to substitute the homemade gnocchi with the highest quality store-bought version you can find and whip up this delicious Gorgonzola sauce. It comes together incredibly quickly, so dinner will be on the table in no time.
When making homemade gnocchi, the main thing to keep in mind is to try not to add more flour than absolutely necessary. The goal is for the gnocchi to be light and delicate and to taste like potato. Not only will too much flour make your gnocchi dense and tough, but it will also mask the flavor of the potatoes. I found that my best results were when I baked the potatoes instead of boiling them. This allowed the potatoes to be a bit less moist, which required less flour to be added to the gnocchi dough. Starchy potatoes tend to work better than waxy potatoes also. If you don't have a little wooden gnocchi board like mine, don't worry: A fork can be used instead, or you can easily pick up a gnocchi board for just a few dollars. I see them all the time at Home Goods and TJMaxx. I definitely prefer using my gnocchi board over a fork though, for some reason I am able to shape the gnocchi much more quickly using my board. Either will do though.
PrintHomemade Gnocchi with Creamy Gorgonzola Sauce
- Total Time: 2 hours 30 minutes
- Yield: Serves 4
Ingredients
For the Gnocchi:
- 4-5 medium starchy potatoes
- 1 large egg, beaten
- ¾ cup plus 1 tablespoon all-purpose flour , plus extra for sprinkling
- Salt
For the Sauce
- ¾ cup heavy cream
- ¼ cup white wine
- ½-1 cup crumbled Gorgonzola
- 2 tablespoons minced green onions (green parts)
- Salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 450 degrees F.
- Wash the potatoes and pierce several times with a fork or paring knife.
- Bake directly on oven rack until tender when poked with a fork, about 45 minutes to 1 hour.
- Remove from oven and carefully peel the hot potatoes.
- Place potatoes in a large bowl and gently break up the potatoes with a fork until no lumps remain. Spread potatoes on a large baking sheet and allow to cool for 10 minutes.
- Add 3 cups of cooled potatoes to a mixing bowl. (Any leftover potatoes can be saved for another use if you would like.)
- Stir in the beaten egg until combined. Add flour and salt, mixing until all flour is incorporated.
- Transfer to a floured surface and knead for a minute or two, until dough is fairly smooth. Dough will be sticky.
- Sprinkle two parchment-lined baking sheets with flour and set aside.
- On a generously floured surface, portion the dough into several pieces. Roll each piece into a thin rope, about ½-inch in diameter and then slice each rope into ¾-inch lengths.
- Using a gnocchi board or the back of a fork, take a piece of dough and press it into the ridges gently with your thumb, rolling the dough down the ridges to form each gnocchi.
- Transfer formed gnocchi to the floured baking sheets. Continue until no dough remains.
- Bring a large pot of water to a gentle boil.
- In a large skillet, bring cream and wine to a simmer over medium heat.
- Sprinkle in the crumbled Gorgonzola a little bit at a time, stirring to combine. Reduce heat to low and cook until all Gorgonzola has melted. (Taste the sauce as you add the Gorgonzola, as it can be a strong flavor. Only add as much as you would like.)
- Stir in green onions and season to taste with salt and pepper. Cover and keep warm over very low heat.
- Cook the gnocchi in batches in the gently boiling water, about 90 seconds. The gnocchi will float to the top when they are done.
- Remove gnocchi from water with slotted spoon and add to skillet with the sauce.
- Serve immediately.
- https://kitchen-joy.lndo.site/wp-content/uploads/2014/09/homemade-gnocchi-with-creamy-gorgonzola-sauce-18.jpg
Notes
Adapted fromAmerica's Test Kitchen
krumkaker
Gorgeous gnocchi! I may just try this next week. I have never made gnocchi, but your description is inspiring. Good luck with settling in, the language barrier can be tough but it sounds like you are meeting some great people. Enjoy Paris!
Mandy
Thanks so much, Krumkaker! We absolutely adored Paris. I am dreaming up my next visit, which will hopefully be MUCH longer!
jodypv
Visited Venice and other Italian cities for the first time a year ago. I had amazing gnocchi and this looks just as good. Can't wait to try it. What an amazing opportunity for you to live abroad, ENJOY!