YIELD: Makes
4 servings
INGREDIENTS
For
Gnocchi:
1 lb. - russet
potatoes, cooked and riced
2 T -
butter, melted
1 large
- egg, beaten
1 1/2
cups - flour
1 T -
salt
1/2 cup
- walnuts, toasted, chopped
For
Gorgonzola Cream Sauce:
1 T -
butter
2 cups -
heavy cream
2 T –
Royal Jelly in honey
6 oz. -
Gorgonzola cheese, crumbled (+ extra for topping)
2 T -
freshly grated parmesan cheese
1/2 tsp.
- kosher salt
1/2 tsp.
- ground black pepper
DIRECTIONS
For
Gnocchi:
Combine
riced russet potatoes, butter and egg in a mixing bowl. Slowly, gently mix in 1
1/4 cups flour until dough forms. Shape into a ball, place onto a clean,
lightly-floured surface (use about 1/4 cup). Cut the ball into equal quarters.
Roll each dough ball into a long rope, about 3/4” in diameter. Cut ropes into
1/2” pieces. Roll each piece across the tines of a fork to create ridges.
Set aside.
For
Gorgonzola Cream Sauce:
In a
medium saucepan, melt the butter over medium heat. Stir in cream, increase heat
to medium-high. Simmer for 15 minutes, stirring occasionally. Do not boil over,
mixture will thicken and reduce slightly. Remove from heat, stir in honey,
Gorgonzola, Parmesan, salt and pepper.
Bring a pot of water and salt to a boil. Add gnocchi to pot of boiling water.
The gnocchi are done when they float to the top (about a minute). Gently stir
gnocchi into warm Gorgonzola cream sauce. Serve immediately, top with
Gorgonzola cheese crumbles and toasted walnuts.