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Potato Gnocchi with Gorgonzola Sauce
Description Potato Gnocchi with Gorgonzola Sauce
Serves 8


2 potatoes, Idaho
2 & ½ cups all-purpose flour
½ teaspoon baking powder
1 large egg
1 teaspoon salt

Gorgonzola Sauce
½ pint heavy cream
¼ pound freshly grated Gorgonzola cheese
2 Tablespoon grated Parmigiano Reggiano cheese
1 teaspoon salt
1/4 teaspoon freshly grated ground nutmeg
1/4 teaspoon freshly ground white pepper

In a 12-inch sauce pan, bring cream to a boil. Reduce sauce at high heat until mixture thickens about 10 minutes. Stir in the cheeses and cook until well melted. Season with nutmeg, salt and pepper.
Scrub potatoes. Place in a 6-quart pot of water and boil until tender, about 30 minutes. Drain water from potatoes, and then cool in pot. Peel and rice potatoes. (Use a ricer. Do not use a food processor). Cool at least 10 minutes. Make a well with the riced potatoes. Add egg, salt, baking powder and two cups of flour in the middle of the well. Slowly combine the eggs and flour with the potatoes to make dough. Work dough with the palms of your hands. Add remaining flour, only if needed. Dough should be smooth but not sticky. Cut dough into five equal pieces. On a floured surface, use your palms to roll each piece into a long tube. Use a dough cutter to cut each tube into 1 inch long pieces. Dust each gnocchi with flour and place on gnocchi maker. Roll each piece, pressing with your thumb to give it the classic shape. Bring a 5-quart pot of salted water to a boil. Cook gnocchi for 4 to 5 minutes. (once the gnocchi come to the surface of the water. Let them cook 2-3 more minutes and then remove with a slotted spoon to a platter.) Toss gnocchi with gorgonzola sauce, sprinkle with cheese and serve.


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