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Potato Gnocchi with Gorgonzola




Source of Recipe


Food Expert Emeril Lagasse


List of Ingredients




1 pound baking potatoes, washed
Oil
Salt
Freshly ground black pepper
1 large egg
1/2 cup plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
1 teaspoon olive oil
1 cup heavy cream
1 pound Gorgonzola cheese


Recipe



Preheat the oven to 400 degrees F. Rub the potatoes with the oil and season with salt and pepper. Place them on a baking sheet and bake until tender, 1 to 1 1/2 hours. Remove from the oven and cool completely.
Peel the potatoes, discarding the skin, and place in a bowl. Mash the potatoes until smooth. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour.
Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment paper. Turn the potato mixture onto the floured surface and roll into a log, about 1 inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the mixture just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain on paper towels.
Put the cream in a saucepan over medium heat. Bring to a simmer and whisk in the cheese. Season with salt and pepper. Toss the gnocchi with the cream sauce and spoon onto a large serving platter.