Potato Gnocchi with Gorgonzola
Indulge in the ultimate Italian comfort food with this Potato Gnocchi with Gorgonzola recipe, a creamy and luxurious dish that’s guaranteed to impress. Made from scratch with tender russet potatoes, these fluffy, pillowy gnocchi are paired with a rich and velvety Gorgonzola sauce made from melted cheese, heavy cream, and a touch of butter. The subtle sharpness of the Gorgonzola perfectly complements the delicate texture of the gnocchi, creating a harmonious balance of flavors. Ready in just an hour, this dish is ideal for an intimate dinner or an elegant gathering. Garnished with freshly chopped parsley for a burst of color and freshness, this easy-to-follow recipe delivers restaurant-quality results at home. Perfect for fans of Italian pasta dishes, creamy sauces, or anyone looking to elevate their weeknight meals!
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Ingredients
- 2 pounds Russet potatoes
- 2 cups All-purpose flour
- 1 large Egg yolk
- 1 teaspoon Salt
- 6 ounces Gorgonzola cheese
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
Wash and boil the potatoes in their skins until fork-tender, approximately 20-25 minutes.
Step 2
Drain the potatoes and allow to cool slightly, then peel them.
Step 3
Press the peeled potatoes through a potato ricer into a clean work surface or large bowl to create a fluffy consistency.
Step 4
Add the flour, egg yolk, and salt to the riced potatoes. Gently combine the ingredients with your hands until a soft dough forms. Do not overwork the dough.
Step 5
Divide the dough into four portions. Roll each portion into a rope about 1/2 inch in diameter.
Step 6
Cut each rope into 1-inch pieces. Optionally, press each gnocchi piece gently with the tines of a fork to create ridges.
Step 7
Bring a large pot of salted water to a boil. While waiting, prepare the Gorgonzola sauce.
Step 8
To make the sauce, combine the Gorgonzola cheese, heavy cream, and butter in a saucepan over low heat. Stir gently until the cheese melts and the sauce is smooth. Season with black pepper.
Step 9
Cook the gnocchi in boiling water. They will be done when they float to the surface, about 1-2 minutes.
Step 10
Using a slotted spoon, transfer the cooked gnocchi into the Gorgonzola sauce. Toss gently to coat.
Step 11
Serve the gnocchi immediately, garnished with fresh parsley for a pop of color and flavor.
Nutrition Facts
| Serving size | (1617.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3427.5 |
| Total Fat 162.6g | 0% |
| Saturated Fat 96.2g | 0% |
| Cholesterol 638.4mg | 0% |
| Sodium 4893.9mg | 0% |
| Total Carbohydrate 387.9g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 12.2g | |
| Protein 90.7g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 1124.5mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 5439.9mg | 0% |
Source of Calories