Cook time: 1 hour
Ready in: 2 hours
Serves: 4
Ingredients:
GNOCCHI:
1 1/2 lb. russet potatoes
2 T. + 3/4 tsp. salt
2 eggs- whisked
1 1/4. c. flour- plus more, if necessary
SAUCE:
1 c. milk
1/2 c. blue cheese- crumbled
1/2 c. Parmesan cheese- grated
1/4 tsp. salt
1/2 tsp. pepper
1 T. lemon juice
Directions:
- Place potatoes in a large pot and sprinkle with 1 T. salt
- Fill with water- making sure the potatoes are covered by 2- 3"
- Bring to a boil
- Reduce to medium-high heat, and cook until potatoes are soft and can be pierced with a fork
- Remove potatoes from water, and peel and halve them
- Put each half in a ricer push potato through- repeating with all potatoes
- Spread riced potatoes out on a baking sheet, sprinkle with 3/4 tsp. salt, and cool for 1 hour
- Once potatoes are cool, pile in rectangular mound
- Pour eggs over potatoes and sprinkle with 1 c. flour
- Using your hands, slowly mix everything
- Once eggs and flour are incorporated, gently knead dough until smooth- DO NOT OVERKNEAD
- Bring a large pot of water, with remaining 1 T. salt, to a boil
- Divide dough into four quarters
- Using your hands, roll each quarter into a rope, about 1/2" thick
- Use flour as needed
- Using a sharp knife, cut into gnocchi, they should be about 1/2" and should form a rectangular shape when cut
- Using tines of a fork, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine
- Add gnocchi to boiling water and cook for 7- 8 minutes
- While gnocchi is cooking, heat all sauce ingredients on medium, stirring frequently until cheeses melt
- Once cheese melts, reduce temperature to low and cover until ready to serve, stirring occasionally
*I created the sauce recipe. I found gnocchi recipe
here... and it failed! If I can figure out what went wrong, I'll update this post with details and a better picture than the gnocchi-pudding I served!
