Potato gnocchi with a gorgonzola sauce

Yield: 1 servings

Measure Ingredient
1 pounds Baking potatoes; washed
\N \N Oil
\N \N Salt
\N \N Freshly ground pepper
1 large Egg
½ \N Cup; plus 2 tablespoons
\N \N ; flour
2 cups Milk
1 cup Water
1 teaspoon Olive oil
1 cup Heavy cream
1 pounds Gorgonzola cheese

Preheat the oven to 400 degrees F.

Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 to 1½ hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with salt and pepper. Add the egg and ¼ cup plus 2 tablespoons of the flour. Sprinkle the remaining ¼ cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.

In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Garnish with black pepper.

Yield: 4 to 6 servings

Converted by MC_Buster.

Per serving: 3206 Calories (kcal); 259g Total Fat; (69% calories from fat); 133g Protein; 127g Carbohydrate; 985mg Cholesterol; 6742mg Sodium Food Exchanges: 5 ½ Grain(Starch); 14 ½ Lean Meat; 0 Vegetable; 0 Fruit; 42 ½ Fat; 1 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C43 Converted by MM_Buster v2.0n.

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