Potato Gnocchi in a Gorgonzola Cream Sauce

I first encountered this dish while traveling in Rome. It accompanied a wonderful veal picatta with capers in a lemon sauce. While the veal picatta was notable, it was the gnocchi in a gorgonzola cream sauce that was truly memorable. So much so that when I returned home I was determined to reconstruct the dish in my own kitchen. I think I've gotten pretty close.

As noted below, the addition of heavy cream is optional. It obviously adds an extra layer of richness to the sauce, but can be omitted to save on calories.

Ingredients

Gnocchi

1 ½ pounds Idaho potatoes

1 extra large egg

1 ½ cups flour, plus enough to cover work surface

Pinch salt

Pinch pepper

Pinch ground nutmeg

Gorgonzola Cream Sauce

3 tablespoons butter

4 tablespoons all-purpose flour

2 cups milk

Pinch salt

Pinch pepper

Pinch nutmeg

4 oz. gorgonzola cheese, crumbled

¼ cup heavy cream (optional)

Directions

Gnocchi

1. Pierce potatoes with a fork and microwave until tender. Cut potatoes in half lengthwise and scoop centers into a bowl. Discard potato skins.

2. Mash potatoes until smooth. Mix in egg. Sift flour into potato mixture. Add salt, pepper, and nutmeg. Stir to combine.

3. Knead gently (overworking will produce tougher gnocchi.) Roll out dough onto a flour covered work surface into ½ inch diameter ropes. Cut dough into 1-inch lengths and make grooves in each piece with the back of a fork.

4. Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface (about 5 minutes). Using a slotted spoon, transfer cooked gnocchi to a warm plate or bowl.

Gorgonzola Cream Sauce

1. Make a roux with the butter and flour (in a saucepan over medium heat, melt butter until it bubbles and then add flour - stir and cook until mixture is golden brown).

2. Slowly pour milk into the roux while stirring. Continue cooking, stirring constantly, until the mixture bubbles and becomes thick.

3. Stir in salt, pepper, and nutmeg. Optional: stir in heavy cream.

4. Stir in gorgonzola cheese until melted.

5. Remove cheese sauce from heat.

Pour gorgonzola cheese sauce over gnocchi and gently toss to coat. Sprinkle Parmesan cheese on top.