Homemade Gnocchi with Creamy Gorgonzola Sauce
- Total Time: 2 hours 30 minutes
- Yield: Serves 4
Ingredients
Units Scale
For the Gnocchi:
- 4-5 medium starchy potatoes
- 1 large egg, beaten
- 3/4 cup plus 1 tablespoon all-purpose flour , plus extra for sprinkling
- Salt
For the Sauce
- 3/4 cup heavy cream
- 1/4 cup white wine
- 1/2-1 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 1/2-inch in diameter and then slice each rope into 3/4-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