I’ve mentioned once or twice (or a dozen) times before that while I didn’t grow up in an Italian family, I did grow up in an Italian neighborhood. And that was almost as good because I got all of the delicious food and the guilt was amply covered by my family. I’ve found that Jewish guilt and Italian guilt are practically interchangeable.
Gnocchi with Gorgonzola
It was a long time before I realized that pasta came in a box: my family never boiled pasta and my friends families made their own – at least on Sunday’s when I was around. Gnocchi were one of the things that I didn’t even know existed on supermarket shelves until I started doing my own food shopping in college. Then I understood why they’re such a treat to make yourself at home.
I love making gnocchi with the kids, especially when they have friends over. It’s so hard to mess up and kids think that they’re playing with play-doh… it’s fun to be able to play with your food in the same way! Messy too (I have to control my OCD issues), but the entertainment value far surpasses the clean-up effort!
Peel, boil & drain russet potatoes
Mash the boiled potatoes
Measure out 4 cups of AP flour onto a large, clean surface
Add cooled potatoes to the flour
Add eggs, salt and nutmeg to the potatoes and flour
Knead I say
Roll into rope and cut into 1″ pieces (small hands help out!)
Potato Pillows of Happiness
Gnocchi for everyone!
Gnocchi with Gorgonzola
Gnocchi with Gorgonzola Sauce
Makes 8 large entree portions
Adapted from Epicurious
4 pounds russet potatoes
3 medium eggs (or two large eggs)
2 cups AP flour (or GF AP flour)
2 teaspoons salt
pinch of ground nutmeg
1 cup heavy cream
16 ounce as crumbled gorgonzola
1. Peel potatoes and roughly cut them.
2. Put them into a large pot and cover with water. Cook until fork tender.
3. Drain potatoes.
4. Mash potatoes and let cool.
5. On a clean working surface, combine flour, mashed potatoes, eggs, salt and nutmeg.
6. Gently knead.
7. Break off piece and make a rope with it, about 1/2″-3/4″ thick. Using a knife, cut the rope into 1″ pieces. They should look like little pillows.
8. Bring a large pot of salted water to a boil.
9. Working in batches (about 20-30 pieces at MOST), put the gnocchi pieces into the boiling water. The gnocchi will rise to the top when cooked. Remove with a large slotted spoon.
You can serve the gnocchi with a drizzle of (good!!!!) olive oil and a sprinkle of parmesan… or you can take 4 minutes to make the easy gorgonzola sauce!
Gorgonzola Sauce Directions
1. In a small sauce pan, heat heavy cream on medium heat to a simmer. Add gorgonzola and remove from heat. Whisk until melted.
Serve over gnocchi. Garnish with optional chives and sprinkle grated parmesan.
Eat, Drink & Be Yummy!