| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Italian | Italian | 1 | Servings |
INGREDIENTS
| 4 | md | Boiling potatoes (about 2lb) salted water |
| 1 | Egg yolk; lightly beaten | |
| 1 | Cup flour | |
| Additional flour to knead SAUCE | ||
| 1 | tb | Butter |
| 1 | Clove garlic; very finely minced | |
| 1 | c | Heavy cream |
| 4 | oz | Gorgonzola |
| 1/4 | c | Toasted walnuts; chopped |
INSTRUCTIONS
ALYCE MANTIA -ALYCE MANTIA Amy, here is what I do: Take 4 medium boiling potatoes (about 2 lbs). Boil in salted water until tender (30 minutes or so?). Drain and peel. Return to pan and mash over low heat with a potato masher until no lumps remain. Remove from heat and mix in 1 egg yolk, lightly beaten, and about a cup of flour. When well blended, turn onto a floured board and knead in more flour (may take as much as another cup, probably more like 1/2 cup) until soft and pliable but not too sticky. Cut in 4 pieces and roll each into a rope about as thick as your thumb. Cut into 1" lengths. Hold a fork, tines down, on the board with the curved side away from you. Roll each piece against the tines to make the little indentations about 1/2 way round and curve slightly (you really don't have to do this but it looks cute, and IS authentic). Place on a floured baking sheet as you do them. You can either cook right away or keep a few hours, uncovered, in the fridge. Try this sauce over them: Melt 1 tbsp butter in a medium pan. Add 1 clove garlic, very finely minced. Stir a couple of times and add 1 cup heavy cream. Cook, stirring constantly, until reduced to about 3/4 cup. Add 4 oz Gorgonzola and stir until melted. Now drop the gnocchi into boiling salted water and cook until they just rise to the top, 1 to 2 minutes. Remove to a heated platter with a slotted spoon or skimmer as they come up. Pour the sauce over them and sprinkle with 1/4 cup chopped toasted walnuts and serve at once. This is very rich, but WONDERFUL! Let me know if this works. Regards from Memphis, Alyce
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