Who can say no to cheesy, soft potato pillows in Gorgonzola cheese sauce…not me!
A fabulously popular dish that has been on our menu most of our ten-year history. Try it and if for some reason you’re not sure come in to Left Bank Melbourne after this terrible Covid-19 time and compare…
Serves 4
Ingredients for the Gnocchi
800 gms Sebago Potatoes, Peeled
2 whole Eggs
2 Cups Plain Flour
¼ Cup Grana Padano Parmesan, grated Fine
Nutmeg Pinch, preferably whole, grated fine
Ingredients for the Sauce
2 Cups Heavy Cream
200 gms Gorgonzola soft Cheese, rind removed
1 Tbspoon Pinenuts, toasted
1/3 Cup Basil Leaves & Fresh Continental Parsley Leaves
Gnocchi Method
- Steam or boil the potatoes for 15minutes or until tender.
- Once cooked (if boiled – strain to remove all water) and allow to sit for 10 mins.
- Lightly dust some flour on a clean bench,
- Pass through a potato masher directly onto the floured bench
- Add the eggs, half of the flour and all of the parmesan and knead into a dough.
- Add the remaining flour, keep kneading till dough is smooth.
- Line a baking tray with non-stick baking paper.
- Divide dough into 4 equal portions.
- Roll the portions into 2cm – diameter logs, about 30cm long.
- Use a lightly floured knife to cut 2cm pieces and place on the baking paper. Note – Don’t overload the cut gnocchi when placing on the baking paper, spread them out to avoid them sticking together
- Repeat step 10 till all the dough is cut.
- Fill a medium size saucepan with water and place on the stove, heat till water boils.
- Once the water has boiled, add a pinch of salt and gently place the gnocchi in the boiling water. Note – Cook 1 tray at a time.
- Gently stir the gnocchi with a wooden spoon
- Once the gnocchi has risen to the top, wait 20 seconds.
- Remove the gnocchi from the boiling water and place in a large bowl and lightly drizzle with olive oil to avoid them sticking together.
- Once all the gnocchi from the 1 st tray is cooked and removed from the boiling water, repeat with the remaining cut gnocchi till all is cooked.
Let’s Get to the Sauce
- Place the Gorgonzola cheese and the cream into the pan and slowly heat, continuously stirring untill the gorgonzola has melted and is through the cream.
- Add the gnocchi, parsley and basil leaves and toss.
- Season with Salt and cracked black pepper, and serve
