POTATO GNOCCHI WITH GORGONZOLA
Delicious, Creamy and cheesy Italian dish that your whole family will love. We like it with Gorgonzola Cheese, but you may use a substitute. Hope you enjoy! From Italian Cooking and Living.
Provided by Leslie
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make the gnocchi:.
- Peel potatoes.
- Boil the potatoes for about 20 minutes in salted water until tender.
- Pass potatoes through the fine disk of a potato ricer, and cool.
- Pour the potato onto the counter, and begin to mix in the flour.
- Add a pinch of salt and gather into a dough.
- Cut the dough into 4 pieces, and roll into finger-thick logs.
- Cut each log into 1" pieces, and press each over the reversed tines of a fork (the resulting ridges allow the gnocchi to grab onto the sauce later).
- Now dust a tray with flour and line the gnocchi in a single layer on top of it.
- Set aside, and bring a large pot of salted water to a boil.
- Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready).
- Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream.
- When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve.
POTATO GNOCCHI WITH A GORGONZOLA SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. 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 dough 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 liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper. Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.
POTATO GNOCCHI AND MUSHROOMS IN GORGONZOLA SAUCE
from 'simple Vegetarian Pleasures' My family polished off this dish in record time, definitely a keeper.
Provided by sav_lee
Categories Cheese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- bring large pot of water to a boil.
- heat oil in a large skillet over medium-high heat.
- saute mushrooms until juices are reabsorbed stirring often.
- cook gnocchi according to package directions.
- add garlic to mushrooms and cook 2 minutes.
- stir in milk, cheese, parsley, salt and pepper and toss
- drain gnocchi and add it to skillet tossing until cheese melts, about 1 minute.
Nutrition Facts : Calories 141.1, Fat 11, SaturatedFat 4.7, Cholesterol 17, Sodium 473.3, Carbohydrate 4.8, Fiber 0.9, Sugar 1.5, Protein 7.4
GNOCCHI WITH GORGONZOLA SAUCE
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use leftover Gorgonzola cheese.
Yield makes 8 servings
Number Of Ingredients 8
Steps:
- Make the gnocchi.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
- Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
- Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
GOLDEN POTATO GNOCCHI
Rich, savory, earthy, creamy - this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe.
Provided by Potato Goodness
Categories Main Dish Recipes Pasta
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
- Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
- Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
- Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
- Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
- Once floating, remove with a slotted spoon and shock them in a bath of ice water.
- Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
- Saute the gnocchi in the pan with remaining butter until they're golden brown.
- Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
- Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 52.7 g, Cholesterol 158.5 mg, Fat 17.3 g, Fiber 3.8 g, Protein 13.3 g, SaturatedFat 7.8 g, Sodium 372.8 mg, Sugar 1.4 g
GNOCCHI WITH GORGONZOLA SAUCE
Yield Makes 8 (first-course) servings
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.
- Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.
More about "potato gnocchi with a gorgonzola sauce recipes"
POTATO GNOCCHI WITH GORGONZOLA CREAM SAUCE - KING …
From kingarthurbaking.com
4.4/5 (16)Total Time 1 hr 52 minsServings 2
- Peel the warm potatoes and press them through a ricer, or mash them; measure out 1 1/4 cups (266g) potato; enjoy the rest as you see fit., Mix the baking powder with the flour, and sprinkle over the potatoes., Add the cheese, yolks, salt, and nutmeg, mixing just until everything comes together in a smooth ball., Place the dough on a floured work surface, cover, and let it rest for 30 minutes., Take about a third of the dough, and roll it into a rope about the thickness of a finger., Cut 3/4"-long pieces.
- Using a gnocchi board or the back of a fork, roll the individual gnocchi to create ridges on one side, and a little space in the middle., Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook.
- Gnocchi may be stored in the refrigerator up to a day, and in the freezer for several months., To cook: Bring a large pot of salted water to a boil.
POTATO GNOCCHI WITH GORGONZOLA CREAM SAUCE - ITALIAN …
From italianfoodforever.com
Reviews 1Category Gnocchi & PolentaServings 4Total Time 1 hr 30 mins
POTATO GNOCCHI WITH GORGONZOLA CHEESE AND WALNUTS - MAMMA …
From mammaemma.it
POTATO GNOCCHI ARE EASIER TO MAKE THAN YOU THINK - GIULIANO HAZAN
From giulianohazan.com
HOMEMADE GNOCCHI WITH GORGONZOLA SAUCE
From crealunch.com
GNOCCHI WITH CREAMY GORGONZOLA SAUCE RECIPE - LIVE LOVE YUMMY
From liveloveyummy.com
POTATO GNOCCHI WITH GORGONZOLA SAUCE - SIGNATURE WINE CLUB …
From cawineclub.com
GNOCCHI AU GRATIN WITH TOMATO SAUCE, SWEET GORGONZOLA AND BASIL
From en.gorgonzola.com
HOMEMADE POTATO GNOCCHI WITH CREAMY GORGONZOLA SAUCE
From gofrenchyourself.com
POTATO CHESTNUT GNOCCHI WITH GORGONZOLA CREAM SAUCE - RECIPE
From finecooking.com
POTATO GNOCCHI WITH A GORGONZOLA SAUCE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
POTATO GNOCCHI WITH A GORGONZOLA SAUCE - PLAIN.RECIPES
From plain.recipes
GNOCCHI WITH CREAMY GORGONZOLA SAUCE - RECIPE
From finecooking.com
POTATO GNOCCHI WITH GORGONZOLA SAUCE / GNOCCHI DI …
From ciaoitalia.com
GNOCCHI AL GORGONZOLA RECIPE - FOOD NEWS
From foodnewsnews.com
GNOCCHI WITH GORGONZOLA 5 WAYS - THE PASTA PROJECT
From the-pasta-project.com
GORGONZOLA GNOCCHI RECIPE: A CLASSIC TAKE ON THE POTATO “PASTA”
From pepper.ph
GNOCCHI AL GORGONZOLA (POTATO GNOCCHI WITH GORGONZOLA SAUCE)
From memoriediangelina.com
POTATO GNOCCHI WITH A GORGONZOLA SAUCE | EMERILS.COM
From emerils.com
GNOCCHI WITH GORGONZOLA CREAM SAUCE | DULA NOTES
From dulanotes.com
GNOCCHI WITH GORGONZOLA AND WALNUTS - SIMPLY DELICIOUS
From simply-delicious-food.com
GNOCCHI GORGONZOLA, SO CREAMY! - LA CUCINA ITALIANA
From lacucinaitaliana.com
POTATO GNOCCHI WITH ARUGULA PESTO AND GORGONZOLA - RECIPES …
From recipesfromitaly.com
POTATO GNOCCHI WITH GORGONZOLA SAUCE / GNOCCHI DI PATATE CON …
From pinterest.ca
GORGONZOLA GNOCCHI - THE DINNER BITE
From thedinnerbite.com
POTATO GNOCCHI STUFFED WITH GORGONZOLA - COOKING MY DREAMS
From cookingmydreams.com
GNOCCHI WITH BROWN BUTTER OR GORGONZOLA SAUCE | LEARN TRAVEL …
From blog.learntravelitalian.com
GNOCCHI GORGONZOLA RECIPE: HOW TO MAKE GNOCCHI GORGONZOLA
From masterclass.com
POTATO GNOCCHI WITH THREE SAUCES RECIPE | GIANNI'S NORTH BEACH
From gianni.tv
POTATO GNOCCHI WITH A GORGONZOLA SAUCE - BIGOVEN.COM
From bigoven.com
GNOCCHI WITH CREAMY GORGONZOLA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
GNOCCHI WITH GORGONZOLA SAUCE RECIPE - COOKING TO ENTERTAIN
From cookingtoentertain.com
GNOCCHI WITH GORGONZOLA RECIPE - TESCO REAL FOOD
From realfood.tesco.com
7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
From thespruceeats.com
POTATO GNOCCHI SAUCE RECIPE EASY - THERESCIPES.INFO
From therecipes.info
POTATO GNOCCHI WITH GORGONZOLA SAUCE - RECIPE | COOKS.COM
From cooks.com
RECIPE WITH POTATO GNOCCHI - THERESCIPES.INFO
From therecipes.info
POTATO GNOCCHI WITH GORGONZOLA CREAM SAUCE | RECIPE | ENSEMBLE …
From ensembletravel.com
EASY HOMEMADE POTATO GNOCCHI - FOODALLTIME
From foodalltime.com
SPINACH AND POTATO GNOCCHI WITH GORGONZOLA SAUCE
From thepolentadiaries.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love