Superb Italian favorite. Many have tried and failed in the making, but if you follow this recipe you will succeed.

The inspiration for this dish comes from an Italian Restaurant “Santini” that we visit every time when we travel up north. Their gnocchi is the best. Here I am trying it remake it as close as possible to theirs, without actually having their recipe.

The recipe is for 4-5 people:

The dough:

1kg Potato - please use Sebago potato if possible.

1 Whole Egg (large)

1 teaspoon of Salt

250g (1cup) Plain (all purpose) Flour

I have steamed the potatoes, rather than boiling to retain flavor and don’t add extra moisture to make them too soft. If you cant steam them, ok to boil.

I had the steam oven set for 45minutes for 6 medium/large potatoes, and removed them after an hour. They should be still firm, but a fork should be able to slide in without much resistance.

Peal the potatoes and use a potato press to mesh it.

Add the rest of the ingredients and knead it till combined and does not stick. Do not over do it, and try not to add much more flour if any.

You should have a dough about 1245g.

Divide the dough to 8 separate round balls, and roll each ball to a 2cm thick rope.

Lightly sprinkle the rolls with flour and cut them up to 2-2.5cm pieces.

If you have a gnocchi board (see pictures) you can make them look fancy by rolling them off the board with a slight press.

Add gnocchi to a boiling salty water (add a tablespoon of olive oil to it), and cook it till they come up to the surface (1-2min). Do not over boil, as soon as they up on the top, use a swivel to spoon them out and pot them onto a flat tray where they don’t cook further.

The Gorgonzola Sauce:

150g Gorgonzola Dolce Italian cheese (dolce is the milder version of the standard gorgonzola)

200ml Pure Cream

Salt

Cracked Black Pepper

Parmigiano Reggano Cheese (about a handful grated)

To the cream in a large flat pan add the Gorgonzola, heat and stir till combined. Add salt, pepper and parmigiano cheese. Boil gently for a minute or two, then add the gnocchi and combine gently.

I have added freshly cracked pistacchio to add some nutty flavor to the top.

Buon Appetito!