This is a creamy and very rich sauce served with light fluffy gnocchi. You won't need very large servings so it should be enough for about 3 or 4 people.
Recipe posted by Stuart
GNOCCHI BAKED IN GORGONZOLA SAUCE
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Ingredients
For the dumplings
- 3 medium baking potatoes
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
For the sauce
- 1 cup heavy cream
- 2 oz crumbled Gorgonzola cheese
- 2 oz Taleggio cheese (or fontina cubed)
- ½ cup Parmesan cheese
Method
- Preheat oven to 450F.
- Wrap potatoes in double layer of foil and place in ovenproof skillet for 45 to 50 minutes. Allow to cool. Peel potatoes and grate onto flat work surface.
- Beat egg in small bowl and add the salt, pepper and nutmeg and pour over the potato.
- Sprinkle flour over the potato and egg and mix using hands, scraping surface to remove sticky dough. Add flour (not too much) as needed until dough no longer sticks to your hands. Gently knead the pasta until dough is completely smooth.
- Wash hands to remove residual flour and roll dough into shape – 13 to 15 inch cylinder, ¾ inch in diameter. Cut into ¾ inch pieces and transfer to flour dusted plate.
- Preheat grill. Bring the cream to a slow boil in large pan and cook till reduced by half – about 5 minutes. Add the gorgonzola, the fontina and ¼ cup of the parmesan. Cook until the cheese melts and the sauce becomes thick – about 5 minutes, then add ¼ tsp of the salt and the pepper.
- Boil water with remaining 5 teaspoons of salt over high heat. Add gnocchi and cook until they rise to the top – about 20 seconds. Transfer to a colander to drain.
- Add gnocchi to the cheese sauce and stir gently to mix well. Transfer to large baking dish. Sprinkle with the remaining ¼ cup parmesan and place under grill until browned – 3 to 5 minutes. Serve with fresh crusty white bread.
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