Gnocchi and Gorgonzola Cream Sauce
Gnocchi with Gorgonzola Sauce
1 lb potatoes, peeled and quartered (I used 4 medium)
1 large egg
1 cup flour
fresh thyme sprigs, to garnish
salt and pepper
4 Tblsp freshly grated Parmesan cheese, to serve
Cook potatoes in boiling salted water until tender. Drain and press potatoes through a sieve, using the back of a wooden spoon, into a mixing bowl. Season, then beat in the egg. Add the flour a little at a time, stirring well with a wooden spoon after each addition until you have a smooth dough.
Turn the dough out onto a floured surface and knead it for about 3 minutes, adding more flour if you need to, until it is smooth and soft and not sticky to the touch.
Divide the dough into six equal pieces. Flour your hands and gently roll each piece on a board into a log shape. Cut each log into 6 to 8 pieces about 1 inch long, then gently roll each piece in the flour. Form into gnocchi by gently pressing each piece onto the floured surface and gently press with a fork to form ridges.
To cook, drop the gnocchi into a pan of boiling water about 12 at a time. Once they rise to the surface after about 2 minutes, cook them for 4-5 more minutes, then drain.
To make the sauce, place the gorgonzola, cream and thyme in a large frying pan and heat gently until the cheese melts to form a thick, creamy consistency, then heat through.
Add the drained gnocchi to the sauce and toss well to combine. Serve with Parmesan and garnish with thyme. EnJOY!