Potato Gnocchi With A Gorgonzola Sauce

Recipe Ingredients

1 lb	454g / 16oz	Baking potatoes - washed
		Oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg (large)
1/2 cup	31g / 1.1oz	Flour - plus
2 tablespoons	30ml	Flour
2 cups	474ml	Milk
1 cup	237ml	Water
1 teaspoon	5ml	Olive oil
1 cup	237ml	Heavy cream
1 lb	454g / 16oz	Gorgonzola cheese

Recipe Instructions

Preheat the oven to 400 degrees. 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.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C43) - from the TV FOOD - NETWORK

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