Posts Tagged ‘Gnocchi’

Deliciously light gnocchi with rich Gorgonzola sauce and roasted hazelnuts

May 17, 2010

Gnocchi with creamy Goronzola sauce

My sister is a huge fan of anything creamy, cheesy or creamy and cheesy so when I suggested “Gnocchi with a creamy Gorgonzola Sauce” as an option for dinner I knew before I asked what the answer would be.


Normally I shy away from such creamy cheesy decadence however there was a tub of Mascarpone in the fridge left over from making Tiramisu and a wedge of Gorgonzola – realistically the choice was already made….

Now the thought of making homemade gnocchi I know is making you feel a little panicky already but I promise you you do not need to be a budding Gordon Ramsey to be able to pull this dish off and wow your friends.

Ingredients (serves 4)


1 kg floury potatoes (Maris Piper, Golden Wonder, Sebago) – this is unpeeled weight
200 grams plain white flour ideally a stone ground organic one
1 egg (free range organic preferably)
Salt and Pepper

Gorgonzola Sauce

250 gram tub of Mascarpone
200 grams Gorgonzola
Small bunch of Chives finely chopped

Skinned and roasted hazelnuts (or walnuts)

Steaming potatoes

First off peel and chop the potatoes into 2 cm cubes, steam until cooked which should take about 10 – 15 mins depending on how good your steamer is. Mine took about half an hour because it was not the more effective of steamers. Annoying!

Cooked potatoes passed through a fine sieve

Once the potatoes are cooked pass them through a fine sieve into a large mixing bowl, you can use a potato ricer if you have one. Add the egg, a large pinch of salt and several grinds of the pepper mill, add the flour in and mix into a soft dough.

Sieved potatoes with egg, seasoning and flour

Turn out onto a clean and lightly floured surface.

Split dough into 4 portions. Take one of your potions and roll into a long thin sausage shape – approx 1 1/2 wide. Take a butter knife and cut the sausage into small pieces approx 2 cm long and place on a lightly floured plate or tray. Do this with the rest of the dough.

Gnocchi dough rolled into sausages and cut into small pieces

**** once you have made your gnocchi you can press it lightly with a fork to make it ridged, this is good as the gnocchi will hold onto sauce better. It is not essential, I didn’t do this as I was in a rush.

Freshly made gnocchi (uncooked)

Bring a large pot of water to a rapid boil and add a large pinch of salt.

Warm a ceramic dish.

Dropping gnocchi into rapidly boiling salted water

Take the Gnocchi and in pop the little dumplings into the water one by one (you will probably need to do this in about 4 batches).

As soon as the dumpling pop to the surface they are cooked, remove them with a slotted spoon and pop them into the warmed dish.

Mascarpone being heated

While this is all happening take a small pot, ideally a heavy based one, and add the tub of Mascarpone. Once it starts to bubble crumble the Gorgonzola through and stir. Leave on a low heat until Gorgonzola is thoroughly melted, add some freshly ground pepper and the finely chopped chives.

Gorgonzola being added to the heated Mascarpone

Once you have cooked all your gnocchi pour the sauce over the top and pop under the grill until it bubbles and is golden brown.

Gorgonzola sauce poured over cooked gnocchi

Gnocchi with Gorgonzola sauce grilled, adding roasted hazelnuts

Serve with chopped roasted hazelnuts sprinkled on top, a bitter leaf salad and some crusty bread.

Tucking in to the gnocchi