Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1 1/2 cups all-purpose flour
- 1 egg, beaten
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling gnocchi
- Slotted spoon or spider strainer
- Large skillet or saucepan
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. Mash the potatoes using a potato ricer or masher until they are smooth and free of lumps.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, pepper, and nutmeg. Mix until a smooth dough forms.
4. Divide the dough into 4 equal parts and roll each part into a long rope, about 1 inch thick.
5. Cut the ropes into 1-inch pieces and use a fork to make ridges on each piece.
6. Bring a large pot of salted water to a boil and add the gnocchi. Cook for 2-3 minutes or until they float to the surface.
7. While the gnocchi is cooking, prepare the sauce. In a large skillet or saucepan, melt the Gorgonzola cheese over low heat. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
8. Drain the gnocchi using a slotted spoon or spider strainer and add them to the sauce. Toss gently to coat the gnocchi with the sauce.
9. Serve hot, garnished with chopped parsley if desired.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Boiling water for gnocchi: 212°F (100°C)
Low heat for sauce: 150-175°F (65-80°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 16g
Saturated fat: 9g
Cholesterol: 85mg
Sodium: 670mg
Total carbohydrates: 64g
Dietary fiber: 4g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Instead of Gorgonzola cheese, you can use other blue cheeses such as Roquefort or Stilton.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add cooked bacon or pancetta to the sauce for extra flavor.
- Add sautéed mushrooms or spinach to the sauce for a vegetarian option.
- Use sweet potatoes or butternut squash instead of regular potatoes for a different flavor.
Tips and tricks:
- Be careful not to overwork the dough when making the gnocchi, as this can make them tough.
- Dust the gnocchi with flour as you cut them to prevent them from sticking together.
- To make ridges on the gnocchi, press each piece gently with a fork and roll it down the tines.
- If the sauce is too thick, add a little more cream or milk to thin it out.
Storage instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gnocchi, place them in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the gnocchi in individual bowls or on a large platter. Garnish with chopped parsley or additional Parmesan cheese.
Garnishes:
Chopped parsley, grated Parmesan cheese, or crumbled bacon.
Pairings:
This dish pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side of sautéed mushrooms.
Troubleshooting advice:
- If the gnocchi falls apart while cooking, the dough may be too wet. Add more flour to the dough until it holds together.
- If the sauce is too thin, let it simmer over low heat until it thickens.
Food safety advice:
Be sure to cook the gnocchi thoroughly to prevent foodborne illness.
Food history:
Gnocchi is a traditional Italian dish that dates back to the Roman Empire. It is typically made with potatoes, flour, and eggs, and is often served with a variety of sauces.
Flavor profiles:
This dish has a creamy, savory flavor from the Gorgonzola cheese and Parmesan cheese. The nutmeg adds a subtle sweetness, while the black pepper adds a bit of heat.
Serving suggestions:
Serve this dish as a main course for dinner or as a side dish for a larger meal.
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Region: Italian