Ingredients with Measurements:
- 2 lbs potatoes
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
Special equipment needed:
- Potato ricer
- Large pot
- Slotted spoon
- Saucepan
Step-by-step instructions:
1. Peel and boil the potatoes in a large pot of salted water until tender. Drain and let cool.
2. Once the potatoes are cool enough to handle, pass them through a potato ricer and spread them out on a clean surface.
3. Add the flour, egg, salt, and pepper to the potatoes and mix until a dough forms.
4. Divide the dough into 4 parts and roll each part into a long rope about 1 inch in diameter.
5. Cut the ropes into 1-inch pieces and press each piece with a fork to create ridges.
6. Bring a large pot of salted water to a boil and add the gnocchi. Cook for about 2-3 minutes or until they float to the surface.
7. While the gnocchi is cooking, melt the butter in a saucepan over medium heat. Add the Gorgonzola cheese and heavy cream and stir until the cheese is melted and the sauce is smooth.
8. Drain the gnocchi with a slotted spoon and add them to the saucepan with the Gorgonzola sauce. Toss to coat.
9. Serve the gnocchi with grated Parmesan cheese on top.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 45g
Protein: 12g
Sodium: 550mg
Substitutions for ingredients:
- Instead of Gorgonzola cheese, you can use blue cheese or Roquefort cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked bacon or pancetta to the Gorgonzola sauce for extra flavor.
- Add sautéed mushrooms to the Gorgonzola sauce for a vegetarian option.
Tips and tricks:
- Be careful not to overwork the dough when mixing in the flour, egg, salt, and pepper.
- Make sure the water is boiling before adding the gnocchi to prevent them from sticking together.
- Use a slotted spoon to remove the gnocchi from the water to prevent them from breaking apart.
Storage instructions:
Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gnocchi, place them in a saucepan with a little bit of water or cream and heat over medium heat until warmed through.
Presentation ideas:
Serve the gnocchi in individual bowls or on a large platter with grated Parmesan cheese on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with garlic and Parmesan cheese
Troubleshooting advice:
- If the gnocchi dough is too sticky, add more flour until it reaches the right consistency.
- If the gnocchi falls apart in the water, the dough may be too wet. Add more flour to the dough and try again.
Food safety advice:
Make sure to cook the gnocchi thoroughly to prevent any foodborne illness.
Food history:
Brescian Gnocchi is a traditional dish from the Lombardy region of Italy. It is typically made with potatoes, flour, and egg and served with a variety of sauces.
Flavor profiles:
Creamy, savory, tangy
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Italian