Cucina Amore Gnocchi di Patate (Potato Dumplings)

Yield: 8 servings; 7 to 8 cups Salsa de Gorgonzola; 10 dozen small gnocchi

Ingredients

Potato Dumplings

• 1 pound russet potatoes
• 1/4 pound all-purpose flour, approximately 3 to 3 1/2 cups
• 2 egg yolks
• 1 tablespoon kosher salt
• 3 to 3 1/2 cups Gorgonzola Sauce

Salsa de Gorgonzola (Gorgonzola Sauce)

• 4 tablespoons butter
• 1 tablespoon chopped shallots
• 1/4 teaspoon chopped garlic
• 1 cup white wine
• 1 cup store-bought or homemade chicken stock
• 1 quart heavy cream
• 1 pound Gorgonzola cheese, cut into small pieces

Instructions

1. Heat the oven to 350 degrees F.

Potato Dumplings

1. Bake the potatoes for 1 hour or until they are completely cooked.
2. Split the potatoes, scoop out the flesh, and press it through a potato ricer. Place the hot potatoes on a board or counter. Make a well in the center. Place a layer of about 1/4 cup flour in the well, add the egg yolks, then add about 1/4 cup more of flour and the salt. Use a dough scraper to "chop" the potatoes into the flour and eggs. This process should be done quickly (15 to 30 seconds), as over-working the dough will make the gnocchi heavy and sticky. Add the remaining flour as necessary. The resulting dough should be homogeneous and barely sticky on the outside. Shape the dough into a ball.
3. Roll the ball of dough lightly in flour. Pull off a section of the dough and roll it by hand on a lightly floured surface into a long cylinder, about 1/2 inch (1.5 cm) thick. Cut into 1/2 inch (1.5 cm) pieces and, using your hand, roll each piece into a ball; then roll the balls on a gnocchi paddle or over the back of a fork to create an oval shape with indentations. Continue with the remaining dough and place them all on a lightly floured tray until ready to cook. Cook the gnocchi in a large pot of rapidly boiling, lightly salted water. It is cooked as soon as it floats to the surface, about 2 minutes. Do this in 3 batches, so as not to over-crowd the pot.
4. Have a large sauté pan on the stove with the Gorgonzola Sauce on low to keep warm. Once the gnocchi have risen to the top, use a slotted spoon or skimmer to remove them to the sauté pan with the Gorgonzola Sauce. When all the gnocchi are cooked, turn the sauté pan up to medium high and stir gently with the sauce until the consistency is thick and coating the gnocchi. Serve immediately.
5. To make the gnocchi ahead and freeze, cook as directed above and use a slotted spoon or skimmer to remove them to a bowl of ice water as they rise to the surface. Once they have cooled (about 2 minutes) drain them briefly on paper towels. Lay them in a single layer on parchment-lined baking sheet. Store in the pan in the refrigerator if they will be used shortly (up to a day), or place them in the freezer. Once they are frozen, they can be stored in well-sealed plastic bags and kept frozen for several weeks. To cook them, add them to a hot sauce while they are still frozen - do not thaw ahead of time.

Salsa de Gorgonzola (Gorgonzola Sauce)

1. Melt the butter in a 3 quart) saucepan over medium heat. Sauté the shallots and garlic until soft and translucent. Turn the heat up to medium high, and add the wine and stock, reduce the volume by 1/4. Add the cream and heat until hot, but not boiling, then add the cheese and simmer until cheese is melted.

Notes

This can be served with pasta or gnocchi. Any leftover sauce can easily be frozen in 1 or 2 cup portions in re-sealable plastic bags.

Attribution

Posted by LladyRusty at Recipe Goldmine 1/26/2002 2:48 pm.

Source: Recipe by Johnny Carrabba & Damian Mandola - from Cucina Amore http://west175productions.com/cucinaamore/recipes/recipe019.htm