Gnocchi with Mushrooms and Gorgonzola Sauce

1. Originate the gnocchi: Lightly flour a baking sheet. Save potatoes in an improbable saucepan; quilt with cold water by 2 inches. Dispute to a boil; add 1 tablespoon salt. Prick to a simmer; cook unless potatoes are very relaxed when pierced with a pointy knife, about 25 minutes.

2. Drain potatoes. After they are upright cool ample to take care of, peel, and then trip by a ricer or food mill true into a medium bowl. Sprinkle with flour, and add eggs. Season with shaded pepper and 1 tablespoon salt. Lumber combination with a fork to combine.

3. Prove dough onto a evenly floured surface; gently knead unless it’s refined and relaxed, about 3 minutes. Divide dough into 4 to 6 equal objects. Roll each and every allotment true into a protracted rope about 3/4 hotfoot thick. Prick ropes crosswise into 1-hotfoot gnocchi.

4. Roll a lower side of each and every dumpling in opposition to the tines of a fork with your thumb so each and every allotment has ridges on 1 side and an indentation on the assorted. Arena on the floured baking sheet unless in a position to cook (as much as 12 hours within the fridge, uncovered).

5. Lightly brush a rimmed baking sheet with oil. Dispute an improbable pot of water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the reside (after about 2 minutes), proceed to cook unless relaxed, about 15 seconds extra. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat course of with final gnocchi. (The cooked gnocchi might presumably well even be tossed in oil and kept, in an airtight container, within the fridge as much as 24 hours.)

6. Originate the sauce: Dispute cream and inventory to a boil in an improbable saucepan over medium-excessive. Prick warmth, and let combination simmer unless a minute thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; creep unless melted. Lumber in nutmeg and cayenne. Season with salt and shaded pepper. Capture from warmth; quilt to raise warmth.

7. Warmth oil in an improbable skillet over medium unless hot nonetheless no longer smoking. Add mushrooms, and cook, stirring frequently, unless they are relaxed and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, unless upright heated by. Pour cheese sauce over gnocchi and toss gently to coat evenly. Encourage without lengthen.

Cook’s Notes

The trick to making these light, beautiful-textured Italian dumplings is to raise a long way from overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will bear the fluffiest outcomes; a food processor ought to gentle by no arrangement be ancient, as this will invent the potatoes gluey.