Monday, August 10, 2015


Several years ago, my husband and I had the pleasure of attending an evening of gnocchi making along with a couple of friends and their friends. This took place at Del Vecchio Pasta Fresca here on the island. We made a leek sauce to accompany the gnocchi. After all was made, we got to sit down, eat, and drink wine. Massimiliano Del Vecchio (Max) is the owner of the pasta store. His father was visiting from Italy and brought his guitar and entertained us. What a fun evening that was! I decided to add Gorgonzola and half & half to a leek sauce to make it a creamy sauce. You can buy already made gnocchi in most grocery stores today, but making gnocchi is very easy and fun to make, especially if you have someone to roll out and cut the gnocchi with you.

4 medium size russet potatoes, peeled and cut into thirds
2 cups all-purpose flour
1 t sea salt
1 large egg, beaten

Boil the potatoes in salted water for about 20 to 30 minutes, until fork tender.

Drain and let potatoes cool slightly and then pass them through a ricer into a large bowl or you can mash them with a potato masher.

Add the flour to the bowl, ½ cup at a time. 
Add the salt and egg and gather the dough together with your hands and transfer to a lightly floured surface.
Knead for a minute until dough is smooth and soft.
Cover with plastic wrap and let rest for 30 minutes.

Cut the dough into four equal pieces and roll each into a rope about 16 to 18 inches long.
Cut into ¾-inch pieces and then make ridges with a fork.
Transfer to a floured baking sheet.
Sprinkle with a little more flour.
You can freeze them on the baking sheet for about an hour and then put them in a zippered plastic bag and freeze until ready to use.

Bring a large pot of water to a boil, add 1 teaspoon of salt and boil gnocchi until they float to the top and then let boil one more minute and not more. 
Remove with a spider to a skillet with sauce and gently toss to combine.

Gorgonzola and Leek Sauce
1 T extra-light olive oil or avocado oil 
1 T unsalted butter
3 leeks, trimmed and cut in half, lengthwise
2 shallots, cut in half and thinly sliced
3 cloves garlic, minced
1 ½ cups half-and-half or whole milk
8 oz Gorgonzola cheese
¼ cup grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1 bunch chopped fresh Italian parsley

In a large skillet that will hold the sauce and the gnocchi, heat the oil and butter over medium heat.
Add the leeks and shallots sauté for about 10 minutes.
Add the garlic and sauté another 2 minutes.
Add the half & half or milk and let come to just under a boil.
Add the Gorgonzola in chunks and stir to let melt.

Add the Parmigiano and most of the parsley.
Season to taste with black pepper.
Divide between four pasta bowls and sprinkle on a little more Parmigiano and sprinkle with parsley.

Serves 4

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