GORGONZOLA GNOCCHI GRATIN

3 pounds russet potatoes
2 cups all purpose flour
1 extra large egg
1 teaspoon kosher salt
1 tablespoon salt
1/2 cup canola oil
8 ounces Gorgonzola cheese

Place potatoes into a large pot and cover with water. Reduce heat to low and cook for 45 minutes or until tender. While still hot, peel potatoes and pass through a vegetable mill onto a clean work surface.

Bring 6 quarts of water to boil in a large pot with 1 tablespoon salt added. Set up an ice bath nearby.

Make a well in the center of the potatoes and sprinkle flour all over top. Break the egg into the center of the well and add a salt. Using a fork, blend the eggs and the salt together. Incorporate the flour and potatoes as if making pasta. Once dough begins to come together, knead gently until it forms a ball. Knead for four minutes.

Divide dough into six balls, rolling out each into a rope 3/4-inch in diameter, then cut into 1-inch pieces. Roll each piece down the back of a fork to create the characteristic gnocchi edges.

Cook gnocchi in boiling water until it floats, about one minute. Repeat with the rest of the dough. Once all is cooked and cooled, gnocchi can be tossed in oil and stored in the refrigerator for up to 48 hours.

TO SERVE:
Heat a nonstick pan and fry gnocchi until golden brown, placing in casserole dish and topping with 2 ounces of Gorgonzola cheese. Broil until golden brown.

From: Robert Stricklin, executive chef and director of food and beverage for Big Cedar Lodge in Ridgedale, Mo
Source: The Capital-Journal, February 21, 2007