Gnocchi combines the best of potatoes and pasta, and these pillowy Italian dumplings are slathered in a rich, creamy pungent cheese sauce. Make sure to rice the potatoes while they’re hot to ensure the lightness of the gnocchi.
- Yield: 6 servings
- Total: 1 hr, 15 mins
- Active: 45 mins
- 4 ½ pounds russet potatoes, scrubbed
- 2 teaspoons salt
- 2 eggs
- 2 to 2 ½ cups all-purpose flour
- 1 pint cream
- 8 ounces blue cheese, crumbled (preferably gorgonzola)
- 1 cup Parmesan cheese, grated
- Heat oven to 425°F.
- Place potatoes on a baking sheet and bake until the point of a knife enters them easily, about 45 minutes to an hour depending on the size of the potatoes. Peel potatoes while they are still warm and pass them through a ricer or food mill.
- Reduce oven heat to 350°F.
- Mix salt, eggs, and enough flour to the potatoes to make a dough which holds its shape but is not too stiff. Roll it out into logs the width of your thumb and cut into 1-inch lengths. Roll each piece against a fork or grooved board to make the traditional gnocchi shape.
- Bring a large pot of lightly salted water to a boil and add the gnocchi. Cook until they rise to the top and are no longer doughy in the center, about 2 minutes. Remove from the water and add the cooked gnocchi to a casserole dish.
- Bring the cream to simmer in a small saucepan, then simmer for 2 minutes or until slightly reduced.
- Add blue cheese to the pan, season to taste with pepper, reduce heat to low-medium and then cook, stirring occasionally, for 2 to 3 minutes or until cheese has melted (don’t worry if the mixture isn’t completely smooth).
- Spread the blue cheese sauce over the gnocchi. Sprinkle with Parmesan.
- Bake in the oven for 15 to 20 minutes or until the sauce is bubbling and the top is golden.