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Gnocchi Gorgonzola

by dOlLyBoY (follow)
Dinner (2274)      Potato (144)      Gnocchi (10)     
I remember my first attempt at Gnocchi, it was a total disaster. A sloppy, doughy and downright inedible mess. But after doing a bit of research and a little refining I have discovered the secret to firm delicious gnocchi. Teamed up with a gorgonzola sauce this recipe is the ultimate in comfort food. It takes a bit of time to make and it's no slimmers delight but it sure tastes great.



Preparation Time: 1.5 hours
Cooking Time: 30 mins
Makes: 4 servings

Ingredients
1 kg of Desiree or Royal Blue potatoes
1 egg
250g of plain flour
150ml of cream
200g of Gorgonzola cheese (preferably latte)
100g of Walnuts roughly chopped
1tsp of salt
1 tbsp of butter

Method

Place whole potatoes in the oven at 200c and cook until soft all the way through. Peel the potatoes and pass through a potato ricer into a large bowl, discard the skin.

Add the egg, salt and most of the flour to the potato. Mix well.

Dust a bench top with the remaining flour (you may need to add a little more) and roll out the potato dough into thin sausages about 3cm in diameter.

Cut the sausage into smaller gnocchi sized pieces, about 6cm long. Make sure the pieces of cut dough do not touch one another otherwise they will stick together.

Place a large saucepan of water on the stove and bring to the boil. Once boiling turn down to a simmer and drop in the gnocchi dough pieces.

When gnocchi float to the surface they are cooked. Scoop out the pieces with a slotted spoon.

This step is optional but I find it makes the gnocchi a bit firmer and gives it a nice colour: Add the butter to a frypan and quickly fry off the gnocchi pieces until they are a nice brown colour.

In another saucepan add the cream and gorgonzola cheese and gently heat until the cheese has melted. Stir to combine.

Place the fried gnocchi into a bowl and pour over your cheese sauce. Top with walnuts.

Categories
#Dinner
#Gnocchi
#Potato
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