Gnocchi with Gorgonzola Sauce

Recipe courtesy of Chef Giorgio Chrimat

Yield: 4 servings

Warmed Brie, Grilled oyster mushrooms and Arugula Salad


3 medium to large potatoes

2 eggs

1/2 cup flour

1/2 cup Parmesan

A pinch of nutmeg

Salt and pepper (to taste)

Gorgonzola Sauce

4-5 fresh tomatoes

1 Tbs olive oil

1/2 cup ground onion

A touch of minced garlic (to taste)

3-4 basil leaves, chopped

Salt and pepper (to taste)

3/4 cup heavy cream (or more, if desired)

1/2 cup Gorgonzola crumbles

Boil the potatoes with skin on until soft. While still warm, peel potatoes and blend with a whisk. Mash the potatoes and allow to cool to room temperature. Add the eggs, flour, Parmesan, nutmeg, salt and pepper and blend. If the dough is too sticky, add more flour. If there’s too much flour the dough will be chewy.

Sprinkle a cutting board lightly with flour and gently roll the dough into a long rope (about 1/2” - 3/4” thick), and cut into 1” long pieces. Drop these pieces into boiling salted water and cook until they float (about 2 minutes). As gnocchi float to top of boiling water, take out with a skimmer. Serve immediately with Gorgonzola Sauce (recipe at right).

Make-ahead tip: Remove gnocchi from boiling water and transfer to ice bath for a few minutes to cool off. Then drain from ice and water. Cover and chill up to 48 hours until ready to serve.

Gorgonzola Sauce: Immerse the tomatoes in boiling water for about 30 seconds. Immediately plunge tomatoes in a waiting bowl of ice water. Once cooled, the skin should peel off easily. Chop the tomatoes.

Saute the onions in olive oil. Add the tomatoes, garlic, basil, salt and pepper. Add the heavy cream to taste. Cook for 10-15 minutes. Add a little sugar if too sour.

To serve: Pour sauce over gnocchi and garnish with 1/2 cup of Gorgonzola and 1-2 basil leaves (chopped).