8 ounces blue cheese, crumbled (preferably gorgonzola)
1 cup Parmesan cheese, grated
Gnocchi combines the best of potatoes and pasta. and these pillowy Italian dumplings are slathered in a rich, creamy pungent cheese sauce. Make sure to rice the potatoes while they’re hot to ensure the lightness of the gnocchi.
2Place potatoes on a baking sheet and bake until the point of a knife enters them easily, about 45 minutes to an hour depending on the size of the potatoes. Peel potatoes while they are still warm and pass them through a ricer or food mill.
3Reduce oven heat to 350°F.
4Mix salt, eggs, and enough flour to the potatoes to make a dough which holds its shape but is not too stiff. Roll it out into logs the width of your thumb and cut into 1-inch lengths. Roll each piece against a fork or grooved board to make the traditional gnocchi shape.
5Bring a large pot of lightly salted water to a boil and add the gnocchi. Cook until they rise to the top and are no longer doughy in the center, about 2 minutes. Remove from the water and add the cooked gnocchi to a casserole dish.
6Bring the cream to simmer in a small saucepan, then simmer for 2 minutes or until slightly reduced.
7Add blue cheese to the pan, season to taste with pepper, reduce heat to low-medium and then cook, stirring occasionally, for 2 to 3 minutes or until cheese has melted (don’t worry if the mixture isn’t completely smooth).
8Spread the blue cheese sauce over the gnocchi. Sprinkle with Parmesan.
9Bake in the oven for 15 to 20 minutes or until the sauce is bubbling and the top is golden.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.