Ingredients with Measurements:
- 2 large potatoes, peeled and boiled
- 1 cup all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Gorgonzola cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling gnocchi
- Large skillet for making sauce
Step-by-step instructions:
1. Start by boiling the potatoes until they are soft and tender. Drain and mash them using a potato ricer or masher.
2. In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, and pepper. Mix well until a dough forms.
3. On a floured surface, roll the dough into long ropes about 1 inch in diameter. Cut the ropes into small pieces, about 1 inch long.
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2-3 minutes or until they float to the surface. Drain and set aside.
5. In a large skillet, melt the butter over medium heat. Add the Gorgonzola cheese and heavy cream. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked gnocchi to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
7. Sprinkle grated Parmesan cheese over the top of the gnocchi and sauce. Garnish with fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water for gnocchi
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 45g
Protein: 12g
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:
- Add cooked bacon or pancetta to the sauce for extra flavor.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add sautéed mushrooms or spinach to the sauce for extra vegetables.
Tips and tricks:
- Be careful not to overwork the gnocchi dough, as it can become tough.
- Make sure the water is boiling before adding the gnocchi to prevent them from sticking together.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
Storage instructions:
Store any leftover gnocchi and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gnocchi and sauce in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the gnocchi and sauce in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Garlic bread
Troubleshooting advice:
- If the gnocchi dough is too sticky, add more flour.
- If the gnocchi falls apart while cooking, the dough may be too wet. Add more flour to the dough and try again.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them.
- Store any leftover gnocchi and sauce in the refrigerator within 2 hours of cooking.
Food history:
Gnocchi is a traditional Italian dish made from potatoes and flour. It originated in the northern regions of Italy and has been a popular dish for centuries.
Flavor profiles:
The potato gnocchi has a soft and pillowy texture, while the Gorgonzola sauce is creamy and tangy with a hint of saltiness.
Serving suggestions:
Serve the potato gnocchi with Gorgonzola sauce as a main course for dinner or as a side dish for a special occasion.
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Region: Italian