Homemade Gnocchi with gorgonzola cream sauce
These little potato pasta dumplings are heaven in a bite. Surprisingly easy to make, pair them with this delicious gorgonzola cream sauce for that extra rich flavor
Ingredients
Gnocchi
- 2 lbs Idaho potatoes
- 4 eggs
- 1 lb flour
- 2.5 oz grana padano cheese grated
Gorgonzola cream sauce
- 1½ cups heavy cream
- ½ lb gorgonzola dolce
- 1½ tsp all purpose flour
Instructions
Gorgonzola cream sauce
- Let's make the sauce first as you can keep it warm until serving
- Heat the heavy cream in a 12-inch skillet over medium-high heat until small bubble begin to form in the middle and on the sides, about 1-2 minutes
- Add the gorgonzola and cook, stirring, until completely melted, about 2 minutes. Reduce heat to medium
- Cook, stirring, until the sauce is slightly thickened, about 3 minutes. Season with salt to taste
- Turn off the heat and keep warm
Gnocchi
- Bring a pot of water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes
- Drain, cool and rice with potato ricer (you can get these on Amazon)
- Combine potato,flour, egg and grana padano. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”
- On a floured surface, cut snakes into half inch pieces
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3-5 minutes or until gnocchi floats to the top. Drain and serve with the gorgonzola cream sauce drizzled over
- Pro Tip- If you make too much to eat at one time you can easily freeze the Gnocchi