Chef's Tip
When making gnocchi, use potatoes that have been baked rather than boiled. Baking removes more moisture, resulting in lighter gnocchi that require less flour, which in turn creates a more tender texture in the final dish.
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork and place directly on the oven rack. Bake until completely tender, about 45-60 minutes.
- While still hot, cut potatoes in half and scoop out the flesh. Pass through a ricer or food mill onto a clean work surface. Allow to cool slightly.
- Toast walnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes, stirring frequently to prevent burning. Set aside.
- Form the potato into a mound with a well in the center. Add egg, salt, and nutmeg to the well.
- Sprinkle 1 cup of flour over the potatoes and begin to gently mix together with your hands, gradually incorporating the remaining 1/2 cup of flour until a soft dough forms. Avoid overworking the dough.
- Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a 1-inch thick rope. Cut each rope into 1-inch pieces.
- Optional: Roll each gnocchi over the tines of a fork or a gnocchi board to create ridges, which will help hold the sauce.
- Place formed gnocchi on a lightly floured baking sheet. Refrigerate for 30 minutes to firm up.
- For the sauce, melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped sage and cook for 1 minute until fragrant.
- Add heavy cream and bring to a simmer. Reduce heat to low and gradually whisk in the Gorgonzola until melted and smooth.
- Stir in the Parmesan cheese and season with black pepper. Keep warm on very low heat.
- Bring a large pot of water to a boil. Add 1 tablespoon salt.
- Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer directly to the sauce.
- In a small skillet, melt the remaining 2 tablespoons of butter. Add whole sage leaves and fry until crisp, about 1 minute. Remove and drain on paper towels.
- Gently toss the gnocchi in the sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
Plating
Divide the gnocchi and sauce among warmed plates, creating a small mound in the center. Sprinkle with toasted walnuts and garnish with fried sage leaves. Finish with a light dusting of freshly grated Parmesan cheese and a grind of black pepper.
Storage & Reheating
Fresh uncooked gnocchi can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Cook from frozen, adding 1-2 minutes to the cooking time. Leftover cooked gnocchi can be refrigerated for up to 2 days, though the texture may change. Reheat gently in a skillet with a splash of cream.
About This Recipe
Biba's Gnocchi al Gorgonzola was beloved for its perfect balance of delicate potato dumplings and rich, creamy blue cheese sauce. This adaptation maintains the restaurant's commitment to scratch-made gnocchi using traditional techniques. The addition of toasted walnuts provides a textural element that complements the smooth sauce and tender pasta.