GNOCCHI with GORGONZOLA CREAM SAUCE
1-3/4 pounds russet potatoes (about 5-6 cups, cooked and riced)
1 whole egg plus one egg yolk, beaten lightly
1/2 teaspoon each salt and pepper
1 teaspoon fresh thyme leaves
1-1/2 to 1-3/4 cups unbleached flour
Boil potatoes in their jackets for about 45 minutes, or until tender. Allow to cool enough to peel. Put potatoes through a ricer. You should have 5-6 cups of riced potatoes.
Pour potatoes onto work surface. Make a well in the center and pour in the beaten egg. Lightly mix together with your fingers. Add salt, pepper and fresh thyme.
Using a sifter or wire strainer, sprinkle about 1/2 cup flour to the potato mixture. Gently mix together. Continue adding flour until mixture holds together when pressed between fingers. Pat and fold dough until it forms a mass.
Squeezing and shaping with your hands, form dough into a loaf shape. Divide into 4 pieces. Sprinkle flour on work surface. Working with one piece of dough at a time, squeeze, press and roll dough to form a long rope, about 1” thick. Cut rope into 1” pieces. Press and roll pieces on a gnocchi paddle or fork tines. You may also simply press a thumbprint into each piece. Dust each gnocchi with flour and place on a lightly floured parchment covered baking sheet.
(NOTE: If desired, you may freeze on baking sheets, then transfer frozen gnocchi to plastic freezer bags. Drop frozen into boiling water to cook.)
Melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet.
Bring a pot of water to a boil. When rolling, add a tablespoon of salt, and bring to a rolling boil again. Using a spatula, drop gnocchi into boiling water. Gnocchi are done when they rise to the surface.
Drain gnocchi with a slotted spoon and transfer to skillet with the hot butter and oil. Cook gnocchi until they are brown on one side. Serve with Gorgonzola Cream Sauce.
GORGONZOLA CREAM SAUCE
1/2 cup heavy cream
1/3 cup crumbled gorgonzola cheese
Bring heavy cream to a simmer in a skillet. Add the cheese and stir until cheese is melted and mixture is thickened, about 5 minutes.
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