If you immediately think of gorgonzola when you hear the word gnocchi, then you obviously know the meaning of pure enjoyment. The pleasure that can only be derived from a warm plate of homemade gnocchi is truly singular. And if prepared in the company of friends or family, you can divide the work into two! A good team divides tasks and optimizes time. At least that's how the roles are defined between me and my mother as we work in the kitchen together. My mother dedicates herself to the dough – expert enough to prepare it by memory, knowing the right amount of flour to add simply by hand (without any precise measurements or weight). I devote myself to another important task – shaping the gnocchi and keeping them far enough apart so that they do not stick while cooking. But when it comes to the gorgonzola sauce, we work together – partly because it’s so hard to resist tasting the cheesy flavors over and over to make sure it’s “just right” and partly for the nostalgia of it.Recipe for gnocchi gorgonzolaServes 4Ingredients:For the gnocchi:
2 lbs old potatoes
9 oz white flour
1 egg (optional)
Nutmeg
Salt and pepperFor the sauce:
4 oz spicy gorgonzola cheese
½ cup fresh creamMethod:Put the potatoes in cold water with salt and bring to a boil. While still warm, cut the potatoes in half. Scoop out the potato flesh and mash with a potato masher. Once mashed, transfer to a tabletop dusted with flour. Gradually add the rest of the flour, one egg, a pinch of nutmeg and salt and pepper to taste. Knead quickly with your hands to keep the dough from losing its soft consistency.Divide the dough into smaller portions and create long cylinders – about 2 cm in diameter. Cut into 2 cm chunks, forming many small dumplings. With the help of a fork or a gnocchi board, shape the gnocchi. Boil in salted water and drain or remove the gnocchi with a slotted spoon once they reach the water’s surface. Transfer to a large baking dish and set aside.In the meantime, prepare the sauce by melting the gorgonzola cheese in a saucepan with fresh cream. Transfer the gnocchi onto plates and serve the sauce separately, to cover the fresh gnocchi once ready to eat. Buon appetito!
Gnocchi Gorgonzola, so Creamy!
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