Gnocchi is my favorite pasta of all time since it is like a pillow for your mouth to eat. They are so tasty and are perfectly paired with a gorgonzola cream sauce. Serve it with some Italian sausage on top for one of the best dinners you will ever cook.
Gnocchi with Gorgonzola Cream Sauce
Gnocchi is a pillowy-soft pasta that is made from potatoes. It is one of the best pastas and pairs amazingly with gorgonzola cream sauce and Italian sausage.
Ingredients
Gorgonzola Cream Sauce
- ¼ cup melted butter
- 1 tbsp minced garlic
- 16 oz heavy cream
- ⅓ cup gorgonzola crumbled
- salt and pepper to taste
Gnocci
- 4 medium potatoes
- 1-1.5 cups flour
- 1 egg
- 2 tsp salt
Instructions
Gnocchi
- Start off by prepping the potatoes. First, scrub and clean them. Once cleaned, peel them. Then cut the potatoes into equal sized cubes (about 2 inch cubes).
- Place them in a large pot with water full enough to be at least an inch above the potatoes. Bring potatoes to a boil for 15-20min. Test softness with a fork. It should slide out easily once cooked.
- Drain the water and mash them with a masher in the pot.
- With a large enough, clean working space, flour the entire surface lightly. Have 1.5 cups measured already on the side for easy access. Pour mashed potatoes directly onto the floured surface. Knead the potato dough with 1/3 of your pre-measured flour and the salt. Make a hole in the center of your dough and crack the egg. Knead again and add another 1/3 of your flour. Continue to knead and add a little flour at a time until the dough is not sticking to your fingers any longer. The dough should still be moist looking but not cracking at all. If you have cracking dough, scramble another egg up and add a little bit at a time.
- Once the dough feels right, roll it into a symmetrical ball. Divide the dough into 4 equal pieces and roll into half inch logs. Then slice them into 3/4 inch pieces. Roll each piece with a fork to give one side a lined design.
- Bring a pot of water to a boil with some salt and olive oil sprinkled in. This will enhance the flavor and make sure the gnocchi doesn’t stick together.
- Only add the amount of gnocchi that you think you’ll eat in the dish. I used about 1/2 of the gnocchi and froze the rest!
Gorgonzola Sauce
- Melt your butter over low-medium heat.
- Once the gnocchi floats to the top, it is ready and you’ll want to remove it from the water. If your sauce isn’t ready, stir the gnocchi with some olive oil so they don’t stick together. Add in the minced garlic and cook until slightly translucent. Then, add in your heavy cream. Lastly, add in the gorgonzola and mix well until fully incorporated. Season with salt and pepper to taste.
- Once the sauce is ready, add in your cooked gnocchi and combine. Serve with garlic bread and enjoy!