Italian-gnocchi
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Cut
- 4 oz Gorgonzola
- 1 c Heavy cream
- 4 md Boiling potatoes (about 2lb) salted water
- 1 Egg yolk; lightly beaten
- 1 Cup flour
- 1/4 c Toasted walnuts; chopped
- 1 tb Butter
- 1 Clove garlic; very finely minced
- Additional flour to knead SAUCE
Contains
GlutenEggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- -ALYCE MANTIA Amy, here is what I do: Take 4 medium boiling potatoes (about 2 lbs). Boil in salted water until tender (30 minutes or so?). Drain and peel. Return to pan and mash over low heat with a potato masher until no lumps remain. Remove from heat and mix in 1 egg yolk, lightly beaten, and about a cup of flour. When well blended, turn onto a floured board and knead in more flour (may take as much as another cup, probably more like 1/2 cup) until soft and pliable but not too sticky. Cut in 4 pieces and roll each into a rope about as thick as your thumb. Cut into 1" lengths. Hold a fork, tines down, on the board with the curved side away from you. Roll each piece against the tines to make the little indentations about 1/2 way round and curve slightly (you really don't have to do this but it looks cute, and IS authentic). Place on a floured baking sheet as you do them. You can either cook right away or keep a few hours, uncovered, in the fridge. Try this sauce over them: Melt 1 tbsp butter in a medium pan. Add 1 clove garlic, very finely minced. Stir a couple of times and add 1 cup heavy cream. Cook, stirring constantly, until reduced to about 3/4 cup. Add 4 oz Gorgonzola and stir until melted. Now drop the gnocchi into boiling salted water and cook until they just rise to the top, 1 to 2 minutes. Remove to a heated platter with a slotted spoon or skimmer as they come up. Pour the sauce over them and sprinkle with 1/4 cup chopped toasted walnuts and serve at once. This is very rich, but WONDERFUL! Let me know if this works. Regards from Memphis, Alyce
Plating
Cookware for this recipe
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Large pot
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Baking tray
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Slotted spoon
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Colander