Cooking From My Books: Homemade Gnocchi with Gorgonzola Cream Sauce

This recipe is from my first book, Delicious, and was featured in Reggie Caldwell’s television show, Simply Delicious, USA. It was on the menu at Gianna’s Trattoria, which specialized in rustic, authentic Italian dishes.

Full disclosure here – I have never made homemade pasta and am unlikely to do so. If you are similarly disinclined, store bought gnocchi is equally delicious!


Gnocchi with Gorgonzola Cream Sauce07-600x400


For the Gnocchi:
1 1/2 pounds russet potatoes, scrubbed
1 cup (or more) all purpose flour
1 large egg yolk, beaten to blend
1 teaspoon coarse kosher salt
Large pinch of freshly grated nutmeg
1 tablespoon olive oil
Special equipment: Potato ricer or food mill

Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.

Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat. DO AHEAD: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.

For the Gorgonzola Cream Sauce:
1 cup whipping cream
3 cups crumbled Gorgonzola cheese (about 13 ounces)
Chopped fresh chives
Grated Parmesan cheese (optional)

Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.

  • March 16, 2016

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