Potato Gnocchi with Gorgonzola Cream Sauce
November 2018 | By Holland America Line |
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- 2 pounds russet potatoes
- 1 large egg, lightly beaten
- 3/4 cup plus 1 tablespoon (4 ounces) all-
- purpose flour
- 1 teaspoon plus 1 tablespoon salt
Gorgonzola Cream Sauce
- 3/4 cup heavy cream
- 1/4 cup dry white wine
- 4 ounces Gorgonzola cheese, crumbled (approx. 1 cup)
- 2 tablespoons fresh chives, minced
- Salt and pepper
Preparing the Gnocchi
Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with a paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer the potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
Holding each potato with a potholder or kitchen towel, peel with a paring knife. Process the peeled potatoes through a ricer or food mill onto a rimmed baking sheet. Gently spread the processed potatoes into even layer and let cool for 5 minutes. (After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes required for this recipe. Discard any extra or set it aside for another use.)
Transfer 3 cups (16 ounces) of warm potatoes to a bowl. Sprinkle the flour and 1 teaspoon of salt over the potato mixture. (For the most accurate measurements, weigh the potatoes and flour.) Using a fork, gently stir in the egg until the ingredients are just combined. Stir gently until no pockets of dry flour remain. Press the potato-flour mixture into a rough ball, transfer to a lightly floured counter, and gently knead until the mixture is smooth but slightly sticky, about 1 minute. Lightly dust the counter with flour as needed to prevent sticking.
Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll a piece of dough into 1/2-inch-thick rope, dusting with flour to prevent sticking. Cut the rope into 3/4-inch lengths. Holding the fork with tines facing down in one hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Then roll the dough down the tines to form ridges on the sides of each piece. If the dough sticks, dust your thumb or the fork with flour. Transfer the formed gnocchi to your prepared baking sheets and repeat with remaining dough.
Making the Sauce
Bring the cream and wine to a simmer in 12-inch skillet over medium-high heat. Whisking constantly, gradually add the Gorgonzola, and cook until the cheese is melted and the sauce has thickened, 2 to 3 minutes. Stir in chives and season with salt and pepper to taste. Cover to keep warm. (If the sauce seems too thick, you may adjust its consistency with up to 2 tablespoons of gnocchi cooking water before adding the dumplings.)
Finishing the Gnocchi
Bring 4 quarts of water to boil in large pot. Add the remaining 1 tablespoon of salt. Using the parchment paper as a sling, gently lower the gnocchi from 1 baking sheet into the water and cook until firm and just cooked through, about 90 seconds. Gnocchi should float to surface after about 1 minute.
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sauce. Repeat with the remaining gnocchi. Gently toss gnocchi with the sauce and serve.
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Use only a high-quality whole-milk ricotta for this recipe; our preferred brand is Calabro.