Ingredients with Measurements:
- 2 lbs potatoes
- 1 cup all-purpose flour
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1/2 cup Gorgonzola cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Potato ricer or masher
- Large mixing bowl
- Slotted spoon
- Saucepan
- Whisk
Step-by-step instructions:
1. Peel and boil the potatoes in a large pot of salted water until tender, about 20 minutes.
2. Drain the potatoes and mash them using a potato ricer or masher.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, and black pepper. Mix well until a dough forms.
4. Divide the dough into small portions and roll them into balls. Roll each ball in breadcrumbs to coat.
5. In a large pot of salted boiling water, cook the dumplings in batches for about 5 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
6. In a saucepan, melt the butter over medium heat. Add the Gorgonzola cheese and heavy cream, whisking until the cheese is melted and the sauce is smooth.
7. Add the Parmesan cheese to the sauce and stir until melted.
8. Season the sauce with salt and pepper to taste.
9. Serve the dumplings with the Gorgonzola sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 50g
Protein: 12g
Sodium: 800mg
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.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- You can add chopped herbs such as parsley or chives to the dumpling dough for extra flavor.
- You can add cooked bacon or pancetta to the Gorgonzola sauce for a smoky flavor.
- You can serve the dumplings with a tomato sauce or a mushroom sauce instead of the Gorgonzola sauce.
Tips and tricks:
- Make sure to use starchy potatoes such as Russet or Yukon Gold for the dumplings.
- Don't overwork the dough or the dumplings will become tough.
- To prevent the dumplings from sticking together, dust them with flour before cooking.
- To make the Gorgonzola sauce thicker, add more cheese or reduce the amount of cream.
Storage instructions:
Store the leftover dumplings and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dumplings, place them in a pot of boiling water for a few minutes until heated through. To reheat the sauce, warm it up in a saucepan over low heat, stirring constantly.
Presentation ideas:
Serve the dumplings and sauce in a large bowl or on individual plates. Garnish with chopped herbs or grated Parmesan cheese.
Garnishes:
Chopped herbs or grated Parmesan cheese.
Pairings:
- Serve with a green salad or roasted vegetables for a balanced meal.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the dumplings are too soft, add more flour to the dough.
- If the dumplings are too dry, add more mashed potatoes or a little bit of water to the dough.
- If the Gorgonzola sauce is too thick, add more cream or a little bit of milk to thin it out.
Food safety advice:
Make sure to cook the dumplings thoroughly to prevent any foodborne illnesses. Store leftovers in the refrigerator and reheat them to an internal temperature of 165°F before consuming.
Food history:
Potato dumplings are a traditional dish in many European countries such as Germany, Austria, and Italy. Gorgonzola cheese is a type of blue cheese that originated in Italy in the 9th century.
Flavor profiles:
Creamy, savory, tangy, and slightly sweet.
Serving suggestions:
Serve the potato dumplings with Gorgonzola sauce as a main course for a cozy dinner at home.
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Region: Italian