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Gnocchi with Gorgonzola Sauce

Gnocchi with Gorgonzola Sauce
YIELDS
4 servings
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Ingredients

Gnocchi

1 ½
lb(s) Baking Potatoes
1
egg
¼
cup ricotta
¼
cup grated parmesan cheese
1 ½
cup flour, plus ¼ for dusting
pinch nutmeg
salt and pepper

Gorgonzola Sauce

½
cup whipping cream
¼
cup crumbled gorgonzola cheese
Juice of ½ lemon

Pear and Walnut Salad

1
ripe Bosc pear, cut into bite sized pieces
¼
walnut, halved

Grilled Radicchio

2
heads radicchio, halved
1
clove garlic, finely minced
2
Tbsp balsamic vinegar
3
Tbsp olive oil
salt and pepper to taste
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Directions

Step 1

Add potatoes to a medium pot and fill with cold water just to cover. Season cooking water with salt (it should taste like the sea) and bring to a boil; lower heat and simmer until potatoes are tender but not overcooked, about 10-12 minutes.

Step 2

Drain and let dry out slightly. While still warm, peel skin off potatoes, cut into quarters, and push through a ricer or food mill. Gently combine riced potatoes with remaining ingredients, being careful not to overmix.

Step 3

On a floured board, divide dough into six pieces and roll each piece into a ¾ inch thick log. Cut each log into ½ inch long pieces. If desired, roll each piece on the back of a fork to create ridges.

Step 4

Lay out cut pieces on a lightly floured tray.

Step 5

To cook, bring a large pot of salted water to a boil. Boil in batches, dropping in a few at a time; gnocchi are ready when they float to the surface. Remove with a slotted spoon onto a lightly greased tray.

Step 6

Bring cream to simmer in heavy medium saucepan over medium heat.

Step 7

Add Gorgonzola, whisking until melted.

Step 8

Just before serving, whisk in lemon juice. To assemble dish, add cooked, drained gnocchi to saucepan and toss through to coat.

Step 9

Heat grill to high. Combine garlic, vinegar and olive oil; toss well to coat radicchio. Season very generously with salt and pepper.

Step 10

Grill until nicely charred, about 3-5 minutes.

Step 11

Transfer to bowl and cover with clingfilm; this will allow radicchio to soften slightly. Dress with additional extra virgin olive oil before serving.

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