Potato & Polenta Gnocchi With Gorgonzola Sauce Recipe

Cooking Directions

• STEP 1.Start by making the gnocchi. Boil the potatoes until tender, then mash them until smooth.
• STEP 2.In a separate pot, bring water to a boil and slowly add the polenta, stirring constantly until thickened.
• STEP 3.Combine the mashed potatoes and polenta in a large bowl, then add flour, salt, and pepper. Mix until a dough forms.
• STEP 4.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces to form the gnocchi.
• STEP 5.Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface. Remove with a slotted spoon and set aside.
• STEP 6.To make the gorgonzola sauce, melt butter in a saucepan over medium heat. Add gorgonzola cheese and stir until melted and smooth.
• STEP 7.Pour in the cream and stir until well combined. Cook for a few minutes until the sauce thickens slightly.
• STEP 8.Add the cooked gnocchi to the sauce and toss gently to coat. Serve hot and garnish with fresh parsley or grated Parmesan cheese.

Cooking Tips

• Be careful not to overcook the potatoes, as they can become too soft and watery.
• When rolling the gnocchi dough into ropes, lightly flour your hands and the work surface to prevent sticking.
• To test if the gnocchi are cooked, remove one from the boiling water and cut it in half. It should be soft and tender all the way through.
• For a twist, you can add cooked bacon or sautéed mushrooms to the gorgonzola sauce for extra flavor.
• Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Potato & Polenta Gnocchi With Gorgonzola Sauce as a main course with a side salad or steamed vegetables.
• This dish pairs well with a glass of red wine, such as a Chianti or Barbera.
• Leftover gnocchi can be reheated in a skillet with a little butter or olive oil until heated through.