The overriding thing to remember when making gnocchi is that you do not want them to be chewy but airy and light. Therefore the less flour you can get away with the better. If the dough is still a bit wet and sticky add just the right amount of flour to eliminate the stickiness. The coarse semolina in this recipe gives these light gnocchi a slightly rustic edge which works well I think.
- 1 kg Desiree or king Edward potatoes (floury type)
- Maldon sea salt, fresh ground pepper, grated nutmeg
- 2 large egg yolks
- 150 gr 00 flour
- 100 gr coarse semolina flour
- olive oil
- 284 ml container single cream
- thick slice of gorgonzola, to taste (roughly half or 2/3 amt of cream about right so that melted cheese does not stiffen up as temperature falls once in your plate)
- pepper, salt
Cook potatoes with skin on in large pot of salted boiling water. Drain and peel while hot. The potatoes must be very dry!
Put potatoes through a food mill; lightly fold in eggs and flours (which have been combined and mixed together). Add salt, pepper and a tad of nutmeg to taste. Work together to obtain dough.
Divide dough into four. On clean surface roll out each piece of dough into long cigar shapes. Cut into 2-3 cm lengths. The more irregular the better. Scatter some semolina flour on work surface and roll each piece over the back of a fork to make indentations which will pick up the sauce.
Put cream in large frying pan, add chopped gorgonzola when hot, keep stirring til cheese melts into cream, add pepper.
Bring large pan of salted water to boil. Add gnocchi and cook over high heat until they rise to the surface. Remove with slotted spoon and put directly into pan with gorgonzola sauce. Coat gnocchis with sauce, serve in bowls, add small sprinkling of chives, ground black pepper, dash of olive oil, tad of parmesan.