Gorgonzola Gnocchi

I recently saw a recipe similar to this one on a cooking show.  I made this one up last night in a pinch for a quick dinner.   It was easy and delicious.   I used store-bought Gnocchi from Costco.

2 T butter
1 shallot chopped
1 clove garlic minced
2 t Italian spices
1 package of chopped pancetta
4-5 ounces of Gorgonzola cheese
cream to thicken white sauce

Melt butter, add shallots, garlic and pancetta.   Add Gorgonzola and cream.  Reduce.  Add spices.  Stir. Cook potato Gnocchi until tender.  Drain.  Pour white sauce over Gnocchi. Top with bread crumbs and bake at 350 for 20 minutes or until brown.   I seriously had this one done in less than 30 minutes.  Serve with green salad.  Delicious!

For the full experience of making Gnocchi, here is the original recipe from

Bon Appetit:  Gnocchi Gratin with Gorgonzola Dolce

Take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce–a sweeter, milder variety of blue cheese–and topping them with crisp breadcrumbs.

Ingredients

  • 1 pound russet potatoes
  • 1 large egg
  • 1 large egg yolk
  • 6 ounces Parmesan, finely grated, divided
  • 1 cup all-purpose flour plus more
  • 1 teaspoon kosher salt plus more
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup heavy cream
  • 1 sprig rosemary
  • 1 1/4″-thick slice fresh ginger
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
  • 3 tablespoons fine dried breadcrumbs
  • 4 ounces Gorgonzola dolce or other mild blue cheese
  • Special equipment:

    A 1 1/2-qt. baking dish or gratin dish; a ricer

Preparation

  • Place potatoes in a large pot. Add water to cover by 1”; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly.
  • Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.
  • Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24”-long rope. Cut crosswise into 1” pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.
  • Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
  • Preheat oven to 375°. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 Tbsp. butter.
  • Mix 3 Tbsp. Parmesan, remaining 1 Tbsp. butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.
  • Bake until the filling is bubbling and the topping is browned, 25–30 minutes.
For Gluten-free Gnocchi:
  • Rice the Cooled Potatoes

    Once the potatoes are cooked, wait until they’re cool enough to handle before you peel them. While some cooks make gnocchi with hot potatoes, in my non-scientific tests, I found the negatives (handling hot potatoes and the possibility of the eggs cooking when they hit the hot potatoes) outweighed any benefits.To prep the potatoes for the dough, pass them through a potato ricer or food mill. If you don’t have a potato ricer handy, you can grate the potatoes or mash them. (In fact, you can make small batches of gnocchi with cold, leftover mashed potatoes!)

    Add the Eggs

    Work the eggs into the rice potatoes with a bench scrapper or fork.

    Stop working the dough

    As soon as the eggs are incorporated into the dough, the potato-egg mixture resembles a very soft dough. Stop mixing at this point.

    Add the Gluten-Free Flour

    For two pounds of gnocchi, you need about 1 1/2 cups of gluten-free flour. The few times I used less flour, the gnocchi fell apart while they boiled.

    Begin by adding 1 cup of flour. Work it into the dough and then go from there.

    The Dough Should Be Firm

    You want the dough to be firm, not soft and sticky. If the dough seems too soft, add the remaining flour mixture, 1/4 cup at a time. If you’ve never made gnocchi before and aren’t sure if you’ve added enough flour, you can pinch off a little piece of dough and test it in a small pot of boiling water. The dough should not fall apart, if it does, add more flour. (I’ve even boiled water in the microwave for this test.)

    Divide the Dough

    Divide the dough into quarters. And then, right before you work with it, cut each quarter in half. Place a damp paper towel over the dough you aren’t working with. This prevents a skin from forming.

    Roll into a Log

    Knead the dough a few times before rolling out into a long log.

    Cut into bite-size pieces

    Cut each log into bite-size pieces. Since my dough wasn’t on a cutting board, I used a small icing spatula to cut the dough into pieces. This prevents my knife, and countertop, from damage.

    Shaping:

    Roll the gnocchi over a fork or gnocchi board. This creates ridges which hold onto sauce for serving.

    Place on a Floured Baking Sheet

    Fantastic under any sauce, these freeze well so they’re great to make ahead of time.

    This recipe was found at: www.seriouseats.com/…make-glutenfree-potato-gnocchi.html –
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