Country of Origin - Italy
Preparation Time45 minutes
Cooking Time1 hour
DifficultyEasy
Tags primo

Description

This earthy and tasty dish can be eaten as sole course since it's very filling. It is also easy to make, but you and your guest must also be fans of strong cheese, as Gorgonzola is a kind of blue cheese and has a very strong flavor. This is one of my favorite dishes, and it goes well with a glass of hearty red wine like a Zinfandel or a Cabernet.

Nutrition Facts
Per 287 g Serving Size
Amount Per Serving
Calories
587 kCal
Calories from Fat
283
% Daily Value*
Total Fat
31.4 g
48.3%
Saturated Fat
13.8 g
68.9%
Cholesterol
95.1 mg
31.7%
Sodium
982.2 mg
40.9%
Total Carbohydrates
59 g
20%
Dietary Fiber
3 g
13%
Sugars
1 g
Protein
17 g
35%
Vitamin A    4% Calcium    24%
Magnesium    21% Iron    10%
Vitamin C    14% Potassium    26%
Vitamin D    0% Folate    29%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
Russet potatoes 2 lb 3 oz

I like russet potatoes better as the are more starchy but you can use any kind of potato (not sweet potatoes though)

White wheat flour,all-purpose,enriched,bleached 7 oz
Whole egg, raw 1
Ground nutmeg

very little nutmeg, as it's quite strong

Table salt 1/4 oz
For the Sauce
Fluid cream,hvy whipping 1 1/2 cups (12 fl oz)
Gorgonzola Cheese 6 oz

You can use any other blue cheese but if you can, you should get italian gorgonzola

Parmesan cheese, grated 2 Tablespoons (1 fl oz)
Walnuts 4 oz

Walnut halves or pieces, shelled.

Recommended Ingredients and Equipment

1 Prepare your ingredients. Wash the potatoes, grate the parmesan if not grated already.
2 Fill a pot with enough water to cover all the potatoes, put the potatoes in, put on the stove and bring it to a boil. Let them boil for about 30 minutes, although it depends on the size of the potatoes, smaller cook faster. Best way to see if they are cooked is to stick a fork in them, it will be easy if they are cooked.
3 While the potatoes cook, prepare the sauce. Pour the cream, gorgonzola and parmesan on a saucepan and put it on the stove on low heat. We want the mixture to heat enough to melt the gorgonzola down to a creamy sauce, but we do not want to get it to boil. Stir often, until all the gorgonzola has melted, then turn the heat off.
4 The sauce should be now liquid, without chunks, with the blue speckles of gorgonzola floating around.
5 Once the potatoes are cooked, remove them and run them under cold water, or let them cool aside until they are cool enough to peel. You could also peel them before boiling them, but it's easier to peel them once they are boiled. Clean the pot you used for the potatoes, fill it with water to cook the gnocchi and put it on the stove.
6 Use a potato ricer (if you don't have one you can break the potatoes with a fork), rice all the potatoes.
7 Combine the potatoes with the egg, the flour, the salt, the nutmeg
8 mix thoroughly till you have sort of a dough. It won't be like a regular dough. Before handling the mixture, you can use a few drops of olive or vegetable oil on your hands so the flour won't stick as much.
9 Take a piece of dough and roll it on a plane using the palm of your hands, making a long cylinder.
10 Using a dough cutter or a knife (careful with the knife... if you're using a silicone mat like me in the picture, you should not use a metal knife since it will damage the silicone) cut off little pieces of dough - your gnocchi.
11 This step is optional: gnocchi will hold the sauce better if they have ridges. Using a gnocchi tool or a fork, roll each piece of dough and make ridges.
12 In the meanwhile, the pot of water should be boiling. Salt the water, then toss the gnocchi to cook. They cook very fast - remember, the potatoes are cooked already! They will sink down when you toss them, and float to the surface when cooked. Don't toss them all at once, do them in batches or they'll stick.
13 If the saucepan with the sauce is big enough, you can toss the coked gnocchi there, mixing, letting them absorb the sauce. Otherwise, you can just plate them and pour the sauce directly on the plate. After you've added the sauce, add the walnuts on top. Serve immediately.