Gnocchi & Gorgonzola Cream Sauce
Author: Pizza Today
Recipe type: entrees
Ingredients
- GNOCCHI
- 1 pound ricotta cheese, drained of excess water
- 2 extra-large eggs
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon salt
- 3-1/2 - 4 cups all-purpose flour
Instructions
- To make the gnocchi, put the ricotta, eggs, Parmesan & salt in a food processor.
- Process for about 30 seconds to combine.
- Add 3-1/2 cups flour & turn on the machine to combine.
- With the machine running, add more flour, ¼ at a time until dough forms a ball and pulls away from the side of the bowl.
- Put the dough ball on a lightly floured surface & knead for a minute.
- Cut off a piece of dough about the size of a golf ball.
- Roll it between the palms of your hands to form a tope about ¼-imch in diameter.
- Cut the rope into pieces about ½-inch long.
- Press your thumb firmly into the center of each piece.
- Cover with a clean towel and set aside (or freeze for later use).
- In a large saute pan set over med. heat, melt the butter (do not brown).
- Add whipping cream and raise the heat to med.-high.
- Add the Gorgonzola & bring sauce to a simmer.
- Reduce slightly, creaming the crumble of cheese.
- Remove pan from the heat.
- Cook the gnocchi in a large pot of boiling, salted water.
- They will be done about 30 seconds after they rise to the surface of the boiling water.
- Drain.
- Set the saute pan with the sauce over medium heat.
- Transfer the Gnocchi to the saute pan.
- Toss the gnocchi to coat with the sauce.
- Add the Parmesan & toss again.
- Serve at once.
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Gnocchi & Gorgonzola Cream Sauce
Author: Pizza Today
Recipe type: entrees
Ingredients
- GORGONZOLA CREAM SAUCE
- 2 tablespoons unsalted butter
- 1 carton (half-pint) whipping cream
- 2 ounces (1/2 cup) Gorgonzola cheese, crumbled
- ½ cup freshly grated Parmesan cheese