POTATO GNOCCHI Recipe
brick oven roasted chicken, roasted garlic, parmesan, garlic cream, gorgonzola, candied walnuts
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Ingredients
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Gnocchi
Method
Preparation
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Poke holes in the russet potatoes with a fork and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender. Let cool slightly, then peel and mash the potatoes until smooth.
Make the Dough
In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, gradually add more flour until manageable.
Shape the Gnocchi
On a floured surface, divide the dough into small pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece, if desired.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Prepare Garlic Cream Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic (about 4 cloves) and sauté until fragrant. Stir in 1 cup of heavy cream and simmer for 5 minutes. Add grated Parmesan and stir until melted.
Combine and Serve
In a large skillet, combine the cooked gnocchi with the garlic cream sauce. Toss to coat evenly. Serve topped with crumbled gorgonzola and chopped candied walnuts.
