Potato Gnocchi With Gorgonzola

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs potatoes
• 1/2 teaspoon salt
• 1 1/2 cups unbleached all-purpose flour
• 2/3 lb gorgonzola, dolce
• 1/4 cup butter
• 1/4 cup heavy cream
• 1/4 cup freshly grated parmigiano-reggiano cheese

Recipe

• 1 make the gnocchi:.
• 2 peel potatoes.
• 3 boil the potatoes for about 20 minutes in salted water until tender.
• 4 pass potatoes through the fine disk of a potato ricer, and cool.
• 5 pour the potato onto the counter, and begin to mix in the flour.
• 6 add a pinch of salt and gather into a dough.
• 7 cut the dough into 4 pieces, and roll into finger-thick logs.
• 8 cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).
• 9 now dust a tray with flour and line the gnocchi in a single layer on top of it.
• 10 set aside, and bring a large pot of salted water to a boil.
• 11 once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
• 12 meanwhile, crumble the gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
• 13 when ready, combine the gnocchi and the sauce, sprinkle with the parmigiano, and serve.