Reviews (1) Add Rating & Review 139 Ratings 5 star values: 20 4 star values: 31 3 star values: 52 2 star values: 28 1 star values: 8 Martha Stewart Member Rating: 2 stars 09/02/2011 this dish taught me i dont like gorgonzola. . .lol! but if i substituted a different cheese im sure i would like it.
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Gallery Gnocchi with Mushrooms and Gorgonzola Sauce Recipe Summary Servings: 6
Ingredients For the Gnocchi 2 cups all-purpose flour, plus more for dusting 2 pounds Yukon Gold or russet potatoes 3 tablespoons coarse salt 2 large eggs 1/4 teaspoon freshly ground black pepper Olive oil, for brushing For the Sauce 3 tablespoons extra-virgin olive oil, plus more for brushing 1 tablespoon coarse salt, plus more for seasoning 1 cup heavy cream 1 cup homemade or store-bought low-sodium vegetable stock 4 ounces Gorgonzola cheese Pinch of freshly grated nutmeg Pinch of cayenne pepper 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped
Cook’s Notes The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be used, as it will make the potatoes gluey.
Gallery Gnocchi with Mushrooms and Gorgonzola Sauce
Recipe Summary Servings: 6
Gallery
Gnocchi with Mushrooms and Gorgonzola Sauce
Gnocchi with Mushrooms and Gorgonzola Sauce
Gnocchi with Mushrooms and Gorgonzola Sauce
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
2 cups all-purpose flour, plus more for dusting 2 pounds Yukon Gold or russet potatoes 3 tablespoons coarse salt 2 large eggs 1/4 teaspoon freshly ground black pepper Olive oil, for brushing
3 tablespoons extra-virgin olive oil, plus more for brushing 1 tablespoon coarse salt, plus more for seasoning 1 cup heavy cream 1 cup homemade or store-bought low-sodium vegetable stock 4 ounces Gorgonzola cheese Pinch of freshly grated nutmeg Pinch of cayenne pepper 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped
Directions
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 tablespoon 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 just 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 tablespoon salt. Stir mixture with a fork to combine.
Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise 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 1 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 tablespoon 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 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.)
Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to 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.
Cook’s Notes The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be used, as it will make the potatoes gluey.
Cook’s Notes
The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be used, as it will make the potatoes gluey.
Reviews (1)
Add Rating & Review 139 Ratings 5 star values: 20 4 star values: 31 3 star values: 52 2 star values: 28 1 star values: 8
Martha Stewart Member Rating: 2 stars 09/02/2011 this dish taught me i dont like gorgonzola. . .lol! but if i substituted a different cheese im sure i would like it.
Reviews (1)
Add Rating & Review 139 Ratings 5 star values: 20 4 star values: 31 3 star values: 52 2 star values: 28 1 star values: 8
Add Rating & Review
139 Ratings 5 star values: 20 4 star values: 31 3 star values: 52 2 star values: 28 1 star values: 8
139 Ratings 5 star values: 20 4 star values: 31 3 star values: 52 2 star values: 28 1 star values: 8
139 Ratings 5 star values: 20 4 star values: 31 3 star values: 52 2 star values: 28 1 star values: 8
5 star values: 20 4 star values: 31 3 star values: 52 2 star values: 28 1 star values: 8
Martha Stewart Member Rating: 2 stars 09/02/2011 this dish taught me i dont like gorgonzola. . .lol! but if i substituted a different cheese im sure i would like it.Martha Stewart Member
Rating: 2 stars 09/02/2011
this dish taught me i dont like gorgonzola. . .lol! but if i substituted a different cheese im sure i would like it.
Rating: 2 stars
All Reviews for Gnocchi with Mushrooms and Gorgonzola Sauce
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All Reviews for Gnocchi with Mushrooms and Gorgonzola Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
