I found this recipe in Martha Stewart Holiday magazine while searching for appetizer recipes at New Years. I made them for dinner tonight, yum, fabulous recipe!
gnocchi with mushrooms and gorgonzola sauce
for the gnocchi:
2 cups flour
2 pounds Yukon gold or russet potatoes
3 tbsp. coarse salt
2 large eggs
1/4 tsp. freshly ground pepper
olive oil for brushing
for the sauce:
1 cup heavy cream
1 cup low sodium vegetable broth
4 oz. Gorgonzola cheese
pinch of nutmeg
pinch of cayenne
coarse salt and freshly ground pepper
3 tbsp. olive oil
12 oz. fresh mushrooms, cleaned and sliced
Make the gnocchi:
Lightly flour a baking sheet. Put potatoes in a
large saucepan; cover with cold water by
2 inches. Bring to a boil; add 1 tbsp salt.
Reduce to a simmer; cook until potatoes
are very tender
when pierced with a sharp knife,
about 25 minutes.
Drain potatoes. When they are cool enough to
handle, peel and then pass through a ricer or
food mill into a medium bowl. Sprinkle with
flour and add eggs. Season with black
pepper and 1 tbsp. salt. Stir mixture with
a fork to combine.
Turn the dough onto a lightly floured surface;
knead gently until it is soft and smooth,
about 3 minutes. divide dough into 4 equal
pieces. Roll each piece into a long rope about
3/4 inch thick. Cut ropes lengthwise into 1-inch
gnocchi.
Roll a cut side of each dumpling against the
tines of a fork with your thumb so each piece
has ridges on one side and an indentation on
the other. Place on the floured baking sheet
until ready to cook (up to 12 hours in
the refrigerator uncovered).
Lightly brush a rimmed baking sheet with oil.
Bring a large pot of water to a boil; add 1 tbsp
of salt. Add half the gnocchi; when they rise
to the top (after about 2 minutes) continue
to cook until tender, about 15 seconds more.
Transfer gnocchi with a slotted spoon to the
oiled baking sheet. Repeat the process with
remaining gnocchi. (The cooked gnocchi can
be tossed in oil and stored, in an airtight
container, in the refrigerator up to 24 hours.)
boiled gnocchi
Make the sauce:
Bring cream and broth to a boil in a large
saucepan over medium high. Reduce heat,
and let mixture simmer until slightly thickened
and reduced by one third, about 10 minutes.
Add Gorgonzola; stir until melted. Stir in
nutmeg and cayenne. Season with salt
and freshly ground pepper. Remove from
heat; cover and keep warm.
Heat oil in a large skillet over medium until
hot but not smoking. Add mushrooms, and
cook, stirring occasionally, until they are
tender and their released liquid has
evaporated, about 4 minutes. Add gnocchi;
cook, stirring gently, until just heated through.
Pour cheese sauce over gnocchi and toss gently
to coat evenly. Serve immediately.
Serves 4 to 6.
gnocchi tossed with mushrooms
