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Add a photoServings: 8
Ingredients
- 2 1/4 lb russet potatoes
- 1 lrg egg
- 2 c. all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/8 tsp grnd nutmeg
- 1 c. whipping cream
- 3 c. crumbled Gorgonzola cheese - (abt 13 ounce) Minced fresh chives Grated Parmesan cheese (optional)
Directions
- Pierce potatoes several times with fork. Microwave till tender, turning once, about 16 min total.
- Cut potatoes in half lengthwise; scoop potato flesh into bowl; throw away potato skins. Mash potatoes till smooth. Fold in egg. Sift flour, salt, pepper, and nutmeg over potato mix; stir to combine. Knead gently.
- Divide dough into 8 pcs. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.
- Cook gnocchi in large pot of boiling salted water till gnocchi are tender and rise to surface, about 5 min. Using slotted spoon, transfer cooked gnocchi to hot platter.
- Bring cream to simmer in heavy medium saucepan over medium heat. Add in Gorgonzola, whisking till melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if you like; serve.
- This recipe yields 8 (first-course) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 454 | |
| Calories from Fat 186 | 41% |
| Total Fat 21.13g | 26% |
| Saturated Fat 13.18g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 1018mg | 42% |
| Potassium 715mg | 20% |
| Total Carbs 48.57g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.2g | 1% |
| Protein 17.88g | 29% |
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