Ingredients:
2 lbs potatoes
1/2 teaspoon salt
1 1/2 cups unbleached all-purpose flour
2/3 lb gorgonzola, dolce
1/4 cup butter
1/4 cup heavy cream
1/4 cup freshly grated parmigiano-reggiano cheese
Directions:
Make the gnocchi:.
Peel potatoes.
Boil the potatoes for about 20 minutes in salted water until tender.
Pass potatoes through the fine disk of a potato ricer, and cool.
Pour the potato onto the counter, and begin to mix in the flour.
Add a pinch of salt and gather into a dough.
Cut the dough into 4 pieces, and roll into finger-thick logs.
Cut each log into 1″ pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).
Now dust a tray with flour and line the gnocchi in a single layer on top of it.
Set aside, and bring a large pot of salted water to a boil.
Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.