GNOCCHI WITH BELLAMY BLUE CHEESE SAUCE

Creamy, salty decadence

Photo & recipe by Holly

Photo & recipe by Holly

Servings: 6

INGREDIENTS

Gnocchi:

  • 6-7 russet potatoes
  • 3/4 cup All-purpose flour
  • 1 tbsp Kosher salt

Blue Cheese Sauce:

Garnish:

  • Chive chopped

INSTRUCTIONS

Blue Sauce:

  1. Bring 2 cups of heavy cream to a light boil in a saucepan.
  2. Wisk in crumbled blue cheese until melted.
  3. Turn off heat

Gnocchi:

  1. Preheat oven to 350. Prick potatoes all over and set directly on the rack in the oven. Set rack in the top 1/3 of oven. Let cook until very tender, about 1 hour.
  2. Take potatoes out and let cool just enough to handle. Peel the skins.
  3. Put the potatoes through a food mill or a ricer onto a paper towel lined baking sheet. This will help absorb extra moisture. Let cool completely.
  4. Transfer potato mixture to a large bowl and add 3/4 cup of flour and 1 tbsp of salt. Mix until a sticky dough forms.
  5. Lightly flour your hands and divide dough into 6 portions. Roll each portion into long ropes, about 1/2 inch thick.
  6. Cut each rope into 1 inch thick pieces.
  7. Boil water in a large pot. Once water comes to boil, add salt.
  8. Working in 4 large batches add the gnocchi to the boiling water. When they begin to float, remove them from the water (approx. 3 minutes), add them directly into your blue cheese sauce.
  9. Serve with fresh chopped chives.
Posted on January 18, 2016 and filed under Dinner, Lunch.