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.
Achieve flavor, comfort, and deliciousness in 20 minutes with this easy-as-pie BBQ Chicken and Blue Cheese Pizza.
How to Form Gnocchi
They're really not hard to make, and they taste so good.
Making Italian Gnocchi with Grandma Paola
Granddaughter Isabella helps Nonna Paola Bagnatori make potato gnocchi with tomato-porcini sauce.
How to Make Gnocchi with Christian Hermsdorf
Successful gnocchi-making requires some attention to detail. And successful gnocchi-maker Christian Hermsdorf, former chef de cuisine at Bar Bambino in San Francisco (he's been the chef at Cupola Pizzeria since 2011), wants to share some of the details. First, the don’ts: Don’t peel the potatoes, don’t use too much flour, and don’t overcook. And the all-important dos: Peel your potatoes when warm, use a ricer for maximum fluffiness, mix the dough only until it binds, be gentle with the gnocchi, and serve with a simple topping like brown butter and sage. (Click here for Christian's gnocchi recipe.)