1. Make the gnocchi: 2. Peel potatoes. 3. Boil the potatoes for about 20 minutes in salted water until tender. 4. Pass potatoes through the fine disk of a potato ricer, and cool. 5. Pour the potato onto the counter, and begin to mix in the flour. 6. Add a pinch of salt and gather into a dough. 7. Cut the dough into 4 pieces, and roll into finger-thick logs. 8. 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). 9. Now dust a tray with flour and line the gnocchi in a single layer on top of it. 10. Set aside, and bring a large pot of salted water to a boil. 11. Once boiling, drop in the gnocchi, and remove them with a slotted spoon when they rise to the surface (this means they are ready). 12. Meanwhile, crumble the Gorgonzola into chunks, and melt in a pan over medium-low heat with the butter and cream. 13. When ready, combine the gnocchi and the sauce, sprinkle with the Parmigiano, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
