Thursday, October 10, 2013
Bite with Belkys: Potato Gnocchi in Gorgonzola Sauce
Homemade potato dumplings swimming in a creamy cheesy sauce, it's a dish Northern Italians love. That's what's on the menu tonight, as we grab a Bite with Belkys.
The Chef: Claudio Sandri
The Restaurant: Mancini Modern Italian in Fort. Lauderdale
The Dish: Potato Gnocchi in Gorgonzola Sauce
1 lb. Idaho potatoes
4 oz. flour
1 oz. Parmesan cheese
1 tsp. salt
1 cup heavy cream
2 1/2 oz. Gorgonzola cheese
salt and pepper to taste
1 Tbs. parsley, chopped
Method of Preparation:
- In a hot sauté pan- add heavy cream, Gorgonzola Cheese, salt, pepper and parsley. Stir well and let it come to a boil- just a couple of minutes. Set aside.
- Boil the Idaho potatoes with the skin on. When they're soft all the way through, remove them from the pot and peel the skin. Cut them into chunks, and run them through a food mill into a large bowl. It's important to do this while the potatoes are still hot to get the right consistency.
- Beat the egg, and add it and the Parmesan cheese, salt and flour to the milled potatoes. Now, proceed as if you are making a regular pasta dough. Knead gently and add flour until you get the right consistency- the Gnocchi should hold their shape and be a little sticky, but not falling apart. Sprinkle flour on the cutting board and roll the pasta into long rolls- then cut the Gnocchi into small bite-sized pieces.
- Put the Gnocchi pieces into a pot of salted boiling water for about a minute. You know they're ready when they float to the surface. Drain- and add them to the sauce and cook for another minute- until they're coated with sauce and it's nice and hot.
Garnish with Parmesan cheese and chopped Parsley.
Serving suggestion: Ruffino Chianti Classico
Mancini Modern Italian
401 S.E. Las Olas Place
Fort. Lauderdale, FL 33301