Name: Potato & Polenta Gnocchi With Gorgonzola Sauce Recipe
Total time: 60 min
Yield: 6
Cuisine: Italian

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How to make Potato & Polenta Gnocchi With Gorgonzola Sauce Recipe

Rekha Arnott

Crawler

Italian

Vegetable Oil

Fresh sage,  leaves picked

Pontiac potatoes,  washed,  chopped

Water

Cornmeal

Plain flour,  sifted

1 carton thin cream

Gorgonzola Cheese,  Crumbled

Salt and freshly ground white pepper

Heat 1 tablespoon of the oil in a small frying pan over medium-high heat. Add one-third of the sage leaves and cook for 1 minute or until crisp and bright green. Drain on paper towel. Repeat in 2 more batches with the remaining oil and sage leaves.

step 1

Place potatoes in a saucepan and cover with plenty of cold water. Bring to the boil over high heat and boil for 10 minutes or until tender (see microwave tip). Drain and return to pan. Set aside for 5 minutes or until cool enough to handle, then remove skins. Use a potato masher or fork to mash until smooth.

step 2

Place water in a medium saucepan and bring to the boil over high heat. Reduce heat to low. Gradually whisk in the cornmeal and cook, stirring, for 8 minutes or until mixture begins to come away from the side of the pan. Add the polenta to the potato and stir until well combined. Set aside for 1 hour to cool.

step 3

Add the flour to the potato mixture and use your hands to mix to a stiff, slightly sticky dough. Turn out onto a clean work surface and lightly knead until smooth. Divide the dough into quarters. On a lightly floured surface, roll out one portion into a sausage shape about 40cm long and 1. 5cm thick. Use a lightly floured knife to cut the dough into 1. 5cm pieces. Line an oven tray with non-stick baking paper. Place gnocchi on a lined tray and cover with a clean tea towel.

step 4

Heat cream in a medium saucepan over medium-high heat for about 3 minutes or until just about coming to the boil. Reduce heat to low and simmer, uncovered, for about 6 minutes or until cream reduces by half. Add the gorgonzola and simmer, uncovered, for about 3 minutes or until cheese is melted and sauce smooth. Taste and season with salt and pepper.

step 5

Preheat grill to high. Brush 6 square or oval 250ml (1-cup) capacity ceramic ovenproof dishes with the melted butter. Place on a baking tray.

step 6

Bring a large saucepan of salted boiling water to the boil over medium-high heat. Add half the gnocchi and cook, uncovered, for 1-2 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer them to a plate, then cover with foil to keep warm. Repeat with remaining gnocchi. Divide the gnocchi among the prepared dishes and spoon over the gorgonzola sauce. Cook under the preheated grill for 1 minute or until golden. Sprinkle with sage leaves and serve immediately.

step 7

Taste