Tuesday, March 12, 2013

Potato Gnocchi with Gorgonzola Cream Sauce - NFL Cookbook

2 pounds russet potatoes
1 3/4 cups all-purpose flour
1 large egg yolk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 cups heavy cream
8 ounces crumbled Gorgonzola
Chopped fresh cilantro

Make the Gnocchi : Put the potatoes in a large saucepan with cold water to cover. Bring to a boil and cook until tender and easily pierced with a skewer, about 30 minutes. Drain and peel when just cool enough to handle. Press the potatoes through a ricer or food mill fitted with the fine disc. Add the egg yolk, salt, and pepper. Mix in enough flour to make a firm, slightly elastic dough, adding more if the dough is too wet. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Roll each piece out to form a 1/2-inch thick rope about 16 inches long and cut into 1/2 inch pieces. Roll each piece over the tines of a dinner fork to make grooves. Arrange the gnocchi on a lightly floured baking sheet and repeat with the remaining dough.

Bring a large pot of salted water to a boil. Add the gnocchi, in 2 batches, and cook until they are tender and rise to the top, about 5 minutes. Remove with a slotted spoon and transfer the cooked gnocchi to a serving bowl.

Make the sauce: Put the cream in a medium saucepan over medium high heat and bring to a boil. Lower the heat and cook until reduced by half, about 10 minutes. Add the cheese and stir until melted.

Divide the gnocchi among 4 serving plates, spoon the sauce over the top, and garnish with chives. Serve immediately.

Makes 4 servings.

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