Recipe(tried): Potato Gnocchi With Gorgonzola Cream Sauce

Gnocchi With Gorgonzola Cream Sauce

SAUCE

4 ounces rindless Gorgonzola cheese
16 ounces heavy cream
2 ounces grated Parmesan Reggiano
Pinch of nutmeg POTATO GNOCCHI

1 pound Yukon Gold potatoes
1/2 cup all purpose flour
2 egg yolks
2 teaspoons sea salt
1/2 teaspoon grated nutmeg

Start by preparing the sauce. Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Check for seasonings and adjust as necessary.

Now, put together the gnocchi. Fill a large pot with cold water to just above the top of the potatoes and salt the water with one tablespoon of sea salt. Bring the potatoes up to a boil, then simmer until tender. When done, remove from the water and cool.

When cool, peel off skin and put the potatoes in a mixer. Add the salt, nutmeg and egg yolks. Mix on low until all ingredients are combined. Slowly add flour until the mixture starts to pull away from the bowl. Do not overmix! Put the dough on a cutting board, then cut off small pieces (two to three ounces) and knead and roll into a cylindrical shape. Cut half-inch long dumplings, and pinch lightly to shape like a bowtie. Once all gnocchi are cut, immerse in rapidly boiling salted water for 60 to 90 seconds. Remove from the water, drain, and place on a serving plate. Ladle the Gorgonzola cream sauce over the gnocchi, add the chopped chives, freshly milled black pepper and grated Parmesan Reggiano. Serve immediately.