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