Potato Gnocchi With a Gorgonzola Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This was on Emeril Live, 2006. It looked wonderful and very tasty. Ingredients:
1 lb baking potato, washed |
1 teaspoon olive oil |
olive oil, for drizzling |
salt & freshly ground black pepper |
1 large egg |
1/2 cup all-purpose flour |
2 tablespoons all-purpose flour |
2 cups milk |
1 cup water |
3/4 cup heavy cream |
1 lb gorgonzola |
Directions:
1. Preheat one to 400ºF.
2. Season the potatoes with the oil, salt & pepper.
3. Place on baking sheet and bake until tender, about 1 to 1-1/2 hours.
4. Remove from the pan and cool completely.
5. Peel potatoes, discarding skin, and place in a bowl.
6. Using a ricer, press the baked potato pulp through the ricer, until the potato pulp is smooth and airy;(This can be done with a fork and a bit of elbow grease).
7. Season with salt and pepper.
8. Add the egg and 1/4 cup and 2 tablespoons of flour.
9. Sprinkle with the remaining 1/4 cup flour on baking sheet, lined with parchment paper.
10. Turn the dough onto the floured surface and roll into a log, about 1 thick.
11. Cut the dough into 1 pieces.
12. Roll each piece across the tines of a fork.
13. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper.
14. Bring the liquid just to a boil.
15. Add the gnochi and poach for 5 minutes.
16. Remove the gnocchi with a slotted spoon and drain.
17. Place the cream in a saucepan over medium heat.
18. Bring to a simmer.
19. Whisk in 3/4 of the cheese and season with salt and pepper.
20. Cook, over low heat, until the cheese is melted and the sauce is smooth.
21. Toss the gnochhi with the cream sauce.
22. Spoon onto a large serving platter.
23. Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.
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