Homemade Gnocchi in Creamy Gorgonzola Sauce

Directions

1. Put potatoes in a medium pot and fill with cold water to cover. Season cooking water with salt (it should taste like the sea) and bring to a boil; lower heat and simmer until potatoes are tender but not overcooked, about 10 to 12 minutes.

2. Drain and allow to dry out slightly. While still warm, peel skin off potatoes, cut into quarters, and push through a ricer or food mill.

3. Gently combine riced potatoes with egg, Parmesan, ricotta, flour, nutmeg, salt, and pepper, being careful not to overmix.

4. On a floured board, divide dough into six pieces and roll each piece into a ¾-inch-thick log. Cut each log into ½-inch-long pieces. If desired, roll each piece on the back of a fork to create ridges. Lay out cut pieces on a lightly floured tray.

5. To cook, bring a large pot of salted water to a boil. Boil in batches, dropping in a few at a time; gnocchi are ready when they float to the surface, about 4 to 5 minutes. Remove with a slotted spoon onto a lightly greased tray.

6. For the sauce, bring cream to a simmer in a heavy, medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Just before serving, whisk in lemon juice. To assemble dish, add cooked, drained gnocchi to saucepan and toss to coat.

Excerpted from The Main: Recipes by Anthony Sedlak, Whitecap Books | March 3, 2011 | Hardcover.