| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive10 | 1 | servings | |
INGREDIENTS
| 1 | lb | Baking potatoes; washed |
| Oil | ||
| Salt | ||
| Freshly ground pepper | ||
| 1 | lg | Egg |
| 1/2 | Cup; plus 2 tablespoons | |
| ; flour | ||
| 2 | c | Milk |
| 1 | c | Water |
| 1 | ts | Olive oil |
| 1 | c | Heavy cream |
| 1 | lb | Gorgonzola cheese |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Garnish with black pepper. Yield: 4 to 6 servings Converted by MC_Buster. Per serving: 3206 Calories (kcal); 259g Total Fat; (69% calories from fat); 133g Protein; 127g Carbohydrate; 985mg Cholesterol; 6742mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 42 1/2 Fat; 1 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C43 Converted by MM_Buster v2.0n.
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