Gorgonzola Sauce with Gnocchi Recipe

This cheese sauce has a strong flavor and so is ideal with potato dumplings or a plain pasta like macaroni. Either way, it makes a filling dish ideal for a winter supper.

Serves 4

Ingredients:

1 pound potatoes, unpeeled

1 large egg

1 cup all-purpose flour

Fresh thyme sprigs, too garnish

Salt and ground black pepper

4 tablespoons freshly grated Parmesan cheese, to serve

For the Gorgonzola sauce:

4 ounces Gorgonzola cheese

4 tablespoons heavy cream

1 tablespoon chopped fresh thyme

Method:

1. Cook the potatoes in boiling salted water for about 20 minutes, until they are tender. Drain and, when cool enough to handle, remove the skins. 
2. Press the potatoes through a sieve, using the back of a spoon, into a mixing bowl. Season, then beat in the egg. Add the flour a little at a time, stirring well with a wooden spoon after each addition until you have a smooth dough. (You may not need all the flour). 
3. Turn the dough out onto a floured surface and knead it for about 3 minutes, adding more flour if you need to, until it is smooth and soft and not sticky to the touch. 
4. Divide the dough into six equal pieces. Flour your hands and gently roll each pice on a board into a log shape measuring 6-8 inches long and 1 inch in diameter. Cut each log into six to eight pieces, each about 1 inch long, then gently roll each piece in the flour. Form into gnocchi by gently pressing each piece onto the floured surface with the tines of a fork to form ridges. 
5. To cook, drop the gnocchi into a pan of boiling water about 12 at a time. Once they rise to the surface, after about 2 minutes, cook them for 4-5 more minutes, then drain.
6. To make the sauce, place the Gorgonzola, cream and thyme in a large frying pan and heat gently until the cheese melts to form a thick, creamy consistency, then heat through.
7. Add the drained gnocchi to the sauce and toss well to combine. Serve with Parmesan and garnish with thyme. 

Variations

The Gorgonzola sauce could also be used in a fondue, with croutons or vegetable pieces to dip. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.