Gnocchi with Gorgonzola Cream Sauce

I loved this. I really did. Of course, we hadn't just had it in Italy, so there was nothing to which I could compare our gnocchi. They were delicate and subtle, and there was a relaxing comfort to the repetitive formation rather than tedium. M and I learned that gnochhi are not actually something to be feared - and in a lot of ways, these were simpler than ravioli.

We started with 3 baked potatoes.



We scooped the flesh out of the baked potatoes.



And then set about to make the dough.



Once the dough was formed, M shaped it into 3 logs.



These three logs where then segmented and rolled out into snakes. Each snake was cut into approximately one-half inch pieces. I rolled each piece on the back of a fork, creating ridges that are intended to catch the sauce.



We ended up with enough gnocchi to freeze some before cooking. Ever since eating the ones we did cook, I've been looking forward to eating the rest.



We cooked the gnocchi in small batches that took only a minute or two. The small batches kept the water at a constant boil.



While the gnocchi were cooking, we set about making the gorgonzola cream sauce. A combination of gorgonzola, cream, garlic, and mozzerella, the sauce was the perfect balance between salty, creamy, and pungent.



Then we ladled the sauce into the bowls atop the gnocchi. For a finishing touch and a little bit of color, we added a little chopped parsley.



Thanks Lindsay and Jason for a perfect first challenge. This is definitely something we will be making again!