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Angela's Italian and Sicilian Recipes
Potato Gnocchi with Gorgonzola Sauce
Potato Gnocchi with Gorgonzola Sauce
(Gnocchi di Patate al Gorgonzola)
For the Gnocchi:
4 and 1/2 lbs (2 kg) potatoes
2 eggs, lightly beaten
14 oz (400 grams) plain flour, plus extra for dusting

For the Gorgonzola Sauce:
1/4 cup butter
1/2 cup whipping cream
1/4 pound Gorgonzola cheese, crumbled
Salt and freshly ground pepper to taste
1/3 cup freshly grated Parmigiano cheese
Prepare the Gnocchi:
Steam the potatoes for about 20-25 minutes or until tender.

Mash with a potato masher while they are still hot.

Stir in the egg, flour, and a pinch of salt and knead to a soft, elastic dough (note: if there is too much flour, the gnocchi will be hard; if there is too much potato, they tend to disintegrate while cooking).

Shape the dough into long rolls just over 2/3 inch (1.5 cm) in diameter and cut into 3/4 inch (2 cm) lengths.

Press them gently against the underside of a grater and arrange on a tea towel dusted with flour.

Bring a large pan of lightly salted water to a boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Prepare the Gorgonzola Sauce:
Melt butter in a large skillet.

When butter foams, add cream and bring to a boil.

Add Gorgonzola cheese.

Stir and cook 3 to 4 minutes over low heat, until cheese is melted and cream begins to thicken.

Season with salt and pepper.

Place gnocchi in sauce.

Gently stir in Parmigiano cheese.

Cook 30 to 40 seconds or until gnocchi are coated with sauce.

Serve immediately. Makes 8 servings.
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