Gnocchi With Mushrooms and Gorgonzola Sauce

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