Creamy Blue Cheese Gnocchi: A Decadent Italian Delight
Imagine a dish that combines the comforting warmth of potatoes, the richness of creamy cheese, and the satisfying bite of pillowy gnocchi. Look no further! Our Creamy Blue Cheese Gnocchi recipe is a game-changer.
The Perfect Pairing
To complement the bold flavors of the gnocchi, we recommend pairing it with a refreshing Spinach Salad with Warm Bacon Vinaigrette and finishing off with a decadent Chocolate Lava Cake.
Yield and Prep Time
This recipe yields 6 servings and can be prepared in just 1 hour and 15 minutes, with 45 minutes of active cooking time.
Gathering Ingredients
For this recipe, you’ll need:
- 4 ½ pounds russet potatoes, scrubbed
- 2 teaspoons salt
- 2 eggs
- 2 to 2 ½ cups all-purpose flour
- 1 pint cream
- 8 ounces blue cheese, crumbled (preferably gorgonzola)
- 1 cup Parmesan cheese, grated
Step-by-Step Instructions
Preparing the Potatoes
Heat your oven to 425°F and bake the potatoes on a baking sheet until they’re tender, about 45 minutes to an hour. While still warm, peel the potatoes and pass them through a ricer or food mill.
Shaping the Gnocchi
Reduce the oven heat to 350°F. Mix the salt, eggs, and enough flour to create a dough that holds its shape but isn’t too stiff. Roll out the dough into logs the width of your thumb and cut into 1-inch lengths. Use a fork or grooved board to create the traditional gnocchi shape.
Cooking the Gnocchi
Bring a large pot of lightly salted water to a boil and add the gnocchi. Cook until they rise to the top and are no longer doughy in the center, about 2 minutes. Remove the gnocchi from the water and add them to a casserole dish.
Creating the Blue Cheese Sauce
Bring the cream to a simmer in a small saucepan and cook for 2 minutes or until slightly reduced. Add the blue cheese, season with pepper, and cook over low-medium heat, stirring occasionally, until the cheese has melted.
Assembling and Baking
Spread the blue cheese sauce over the gnocchi and sprinkle with Parmesan cheese. Bake in the oven for 15 to 20 minutes or until the sauce is bubbling and the top is golden.
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