Difficulty Level: Moderate
Total Time: 3 hours
Serving Size: 2-4 servings
Ingredients:
Gnocchi:
2 russet potatoes
2 egg yolks
1/2 - 3/4 cup ‘00’ flour
1/4 tsp. salt
Gorgonzola Cream Sauce:
3/4 cup heavy cream
1/3 cup Gorgonzola Dolce
1/3 cup Parmigiano Reggiano, finely grated
Directions:
Gnocchi:
Preheat the oven to 375°F. Pierce the potatoes and place them on a baking sheet. Bake for 1 hour until fully cooked. Remove from the oven and let cool.
Peel the potatoes and then run each potato through a potato ricer two times.
Refrigerate the riced potatoes for a minimum of 1 hour to further cool. This will prevent the potatoes from absorbing too much flour, which will make the gnocchi more dense.
Once the potatoes have cooled, add them to a work surface along with the egg yolks and salt. Slowly mix in the flour and knead until a smooth dough has formed.
Divide the dough into 4-5 sections and roll out each section into long pieces (about 3/4 in. wide). Cut into tiny pillows with a bench scraper to form the gnocchi.
Bring a large pot of water to a boil, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes.
Gorgonzola Cream Sauce:
Add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the Gorgonzola Dolce and Parmigiano until smooth. Add more of each cheese to taste.
Once the gnocchi has finished cooking, strain and reserve 1/2 cup pasta water. Add the gnocchi directly to a large sauté pan along with the sauce and 1/4 cup pasta water. Toss over high heat. Add more pasta water as needed.
Plate and top with more grated Parmigiano and serve!