RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1671
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| Recipe Name: |
Potato Gnocchi with a Gorgonzola Sauce |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
2.00
Hours |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
-1 fl oz oil, olive
2 Cups milk, whole
1 Teaspoon oil, olive
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Directions:
Preheat the oven to 400 degrees.
Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 to 1 ½ hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with salt and pepper.
Add the egg and ¼ cup plus 2 tablespoons of the flour. Sprinkle the remaining ¼ cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Garnish with black pepper. |
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| Nutrition per Serving: |
| Calories: |
610 |
Total Carbs: |
39.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
106.8 |
Fat: |
41.3 |
Protein: |
15.93 |
| Fiber: |
4.72 |
Sodium: |
82.56 |
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