Gorgonzola Gnocchi with Walnuts, Arugula and Figs

• 3 whole Medium Baking Potatoes
• 1 whole Egg Yolk
• 1/2 teaspoons Sea Salt
• 1 pinch Freshly Grated Nutmeg
• 1 cup All-purpose Flour (plus Extra For Dusting)
• 4 whole Figs, Quartered
• 1/2 cups Whipping Cream
• 8 ounces, weight Gorgonzola Cheese, Rind Removed And Cut Into 1-inch Pieces
• Salt And Pepper, to taste
• 1/4 cups Walnuts, Crushed
• 1 bunch Arugula, Stems Removed

1. Preheat the oven to 230 degrees C (450 degrees F).
2. Clean potatoes and pierce them all over with a fork.
3. Place on a baking sheet and cook for about 1 hour, until tender inside (if a knife inserts easily through the potatoes, they are ready).
4. Allow to cool at least 1/2 hour, or until they can be easily handled.
5. Cut the potatoes in half and, using a potato ricer, grate the flesh of the potato into a large bowl.
6. A fine mesh sieved works just as well.
7. The potatoes should yield 1 1/2 2 cups of flesh.
8. Beat the egg yolk in a small bowl with the salt and the nutmeg.
9. Add to the potatoes and mix with a wooden spoon until just combined.
10. Make sure to not overwork as this will make the gnocchi taste too starchy.
11. Add the flour and fold in until a soft dough forms.
12. I used a pastry cutter to more thoroughly incorporate the flour into the dough without overworking it.
13. Turn the dough onto a well-floured surface and knead for about 1 minute, until smooth.
14. Divide the dough into four equal pieces.
15. Working with one piece of dough as a time, roll into a long tube about 1/2 inches in diameter.
16. Cut into 1/2 inch pieces on a diagonal.
17. Place the completed gnocchi on a baking sheet with parchment paper dusted with flour.
18. Take the gnocchi and roll each over the back of a fork, so that each piece will have deep ridges.
19. To cook the gnocchi, bring a large pot of salted water to boil.
20. Add half of the gnocchi and gently stir to ensure they will not stick to the bottom.
21. Cook for about 3-4 minutes, until all of the pieces are floating.
22. Remove to a colander and repeat with the second batch.
23. Preheat the oven to 200 degrees C (400 degrees F).
24. Place the quartered fig pieces on a baking tray or in an oven proof dish and drizzle with olive oil.
25. Bake 10-15 minutes until the figs are soft and begin to caramelize.
26. Bring cream to a simmer in a heavy saucepan over medium heat.
27. Add Gorgonzola and whisk until melted.
28. Adjust seasoning with salt and pepper to your taste.
29. Add walnuts and arugula and mix until combined.
30. Spoon the sauce over the gnocchi and top with figs.

baking potatoes, egg, salt, nutmeg, allpurpose, whipping cream, gorgonzola cheese, salt, walnuts, arugula

Taken from tastykitchen.com/recipes/main-courses/gorgonzola-gnocchi-with-walnuts-arugula-and-figs/ (may not work)