Creamy, salty decadence

Photo & recipe by Holly

Photo & recipe by Holly

Servings: 6



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

Blue Cheese Sauce:


  • Chive chopped


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


  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.