Gnocchi and Team Gorgonzola Cream #SundayFunday

This week the Sunday Funday bloggers are sharing recipes that use potatoes. Sneha of Sneha's Recipe is hosting.

Stacy of Food Lust People Love, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. I already mentioned that Sneha is hosting this week. Here is the line-up of the potato creations from the group...

• Cheesy Crockpot Tater Tots by A Day in the Life on the Farm

• Flying Saucer - Toaster Sandwich /Jaffle by Sneha's Recipe

• Gnocchi and Team Gorgonzola Cream by Culinary Cam (you're here)

• Matar Bateta Nu Shaak by Mayuri's Jikoni

• Potato Smiles by Amy's Cooking Adventures

• Scalloped Potatoes with Caramelized Onions by Karen's Kitchen Stories

• Smothered Potatoes with Sausage by Food Lust People Love

Team Gorgonzola Cream

This is a process that I learned at a local high school where college friend built their culinary arts program from the ground up and offered some classes to adults in the evening. Several years ago I took an artisan pasta class from her that lasted several weeks.; one of the weeks we made gnocchi which is technically not a pasta, but it's definitely under the pasta umbrella. We made Gnocchi with Gorgonzola Cream and Sweet Potato Gnocchi in a Brown Butter-Sage Sauce. Ummm...yum. We were split into different teams. Carolyn, Regina, and I were Team Gorgonzola Cream. So, I'm sharing that process.

A Word About Potatoes

But first, a word about potatoes. I learned that there are three categories of potatoes: waxy, starchy, and all-purpose.

Starchy, namely russet potatoes, are perfect for gnocchi. Waxy potatoes, such as fingerlings and baby red potatoes, are the ones to use for potato salad. And all-purpose potatoes, such as Yukon gold, red potatoes, and white potatoes, are the ones to use for scalloped potatoes and any dishes where you want the potatoes to hold their shape.

Who knew? Seriously. Who knew?! I certainly didn't. I used to buy potatoes because I liked the color I had no idea they had different properties or purposes. I feel smarter already.

Gnocchi

• 2 pounds russet potatoes

• 1 egg, beaten

• 4 ounces all purpose flour + more for rolling

• 1 teaspoon salt + 1 Tablespoon salt for cooking the gnocchi

Gorgonzola Cream

• 3/4 cup heavy cream

• 1/4 cup dry white wine

• 4 ounces gorgonzola cheese, crumbled

• 2 Tablespoons fresh basil, chiffonaded

• freshly ground salt

• freshly ground pepper

• grated parmesan and more basil for serving

Gnocchi

Preheat oven to 450 degrees Fahrenheit. With a paring knife, poke each russset potato 8 times. Microwave potatoes until slightly softened at the ends, approximately 10 minutes, rotating potatoes mid-way through cooking. [Okay, I don't have a microwave, so I'll just roast them longer!] Transfer potatoes directly to the oven rack and bake until skewer easily pierces the potato, approximately 18 to 20 minutes.

Holding each potato with kitchen towel, peel potato with a paring knife. Process potatoes through a ricer onto a rimmed baking sheet. Spread the potatoes into an even layer and let cool for 5 minutes.

Place 16 ounces of riced potatoes in a large mixing bowl. Using a fork, blend in the egg, flour, and 1 t salt. Combine until all the flour is incorporated. Press mixture into a rough ball. Transfer to a lightly floured counter. Gently knead until smooth, approximately 1 minute.

Cut dough into eight even pieces. Roll dough into 1/2" ropes and slice into 3/4" pieces.

To form the gnocchi, press a piece of dough onto the tines of a fork.

Use your thumb to create a dimple in the top of the gnocchi. Roll the dough down the tines to create gnocchi's signature indentations. Place on a parchment-lined baking sheet.

Once your gnocchi are rolled, make the sauce.

Gorgonzola Cream

Bring wine and cream to a simmer in a large, flat-bottom pan over medium heat. Stirring constantly, gradually add the gorgonzola and cook until melted and the sauce is thickened, approximately 2 to 3 minutes. Stir in the basil. Season to taste with salt and pepper.

To cook the gnocchi, bring water to a boil with splash of olive oil and 1 Tablespoon salt. At a low boil, drop the gnocchi into the water and cook until they float, approximately 1 minute.

Using a slotted spoon, scoop out the cooked gnocchi. Drop the cooked gnocchi into the sauce and toss to coat. Serve immediately with a sprinkling of parmesan cheese.

That's a wrap on my offering about potatoes for this week's Sunday Funday. We will be back next when I host recipes using vegetables. Stay tuned!