In real life, I live in the United States. In my heart, I live in Italy. I love everything about Italy – the culture, the fashion, the architecture, the language, and obviously the FOOD! If you’ve never been to Italy, I highly suggest adding to your bucket list. It’s such a beautiful country in every single way possible.
While I was there in 2018, I attended a cooking class in Florence with a professional chef. Matteo, taught me how to make several dishes that I’ve dreamt about since. Luckily, one of them is very simple and I made it last weekend. I want to share this, because it is so versatile and makes several servings which is perfect for freezing. My favorite way to enjoy gnocchi includes a creamy Gorgonzola sauce, it’s a very simple recipe as well. If you make this dish, let me know what you think! Tag me on Instagram or leave a comment below. Buon Appetito!
Homemade Gnocchi Recipe
- 1 ½ lbs russet potatoes (2 medium size potatoes)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup all purpose flour (plus a little extra for dusting)
- 1 large egg beaten
1.) You have the option to either bake or microwave the potatoes. I like to microwave them for this recipe. First, pierce the potatoes all over with a fork. Microwave the potatoes for about 6 minutes, flip and add another 6 minutes to the timer. Depending on the size of the potatoes, you will likely microwave for a total of 12-15 minutes or until tender.
2.) The potatoes will be hot, so carefully cut them in half and remove the peel to allow the steam to escape. If you have a ricer, rice into a medium bowl. If you do not have a ricer, simply mash with a fork. Spread evenly in the bowl to continue to allow the steam to escape.
3.) Add the salt, pepper and flour and gently toss to combine. Form a well and add the egg. Using your hand and starting in the center, mix well to combine.
4.) Place the dough onto a clean counter dusted with flour. Knead the dough about until fully mixed, 4-5 times.
5.) Using a dough cutter, divide the dough into 4 equal pieces.
6.) Roll each piece between your palms and the work surface into a ½-inch-diameter rope (about 20 inches long).
7.) Cut the dough into 1-inch pieces.
8.) Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place each “noodle”
on a well-floured surface, such as a pastry mat. Continue with the remaining dough, dusting the gnocchi with additional flour as you go.
9.) Bring a large pot of water to a boil. Season generously with salt.
10.) Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, which will take about 2-3 minutes.
11.) Using wooden spoon, transfer the gnocchi to a pan or a bowl to coat in your sauce of choice. (See below for Gorgonzola Sauce recipe).
Homemade Gorgonzola Sauce
- 8 ounces heavy cream
- 4 ounces Gorgonzola cheese
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ½ tablespoon (fresh) Italian parsley chopped
1.) Using a medium saucepan, heat cream, Gorgonzola cheese, salt, and garlic powder over low-medium heat. Heat for about 15-20 minutes until sauce begins to thicken.
2.) Toss gnocchi with cream sauce and top with chopped Italian parsley.
- Fresh minced garlic can be used in place of garlic powder.
- Pasta can be topped with extra Gorgonzola cheese or grated Parmesan cheese.