Gnocci in Gorgonzola Sauce

I tasted these at a press event in March. We were at Food4Media's MediaPlace: All About Italy and Olive Magazine's 100th issue party, at Assaggetti in London. Lots of standard nibbles had gone around already but towards the end of the event all sorts of freshly cooked hot nibbles started coming thick and fast out of the kitchen. They were all delicious, but these little beauties blew me away. The gnocci were quite big and square but were not stodgy or heavy. These soft, neutral pillows of comfort were coated in a tasty blue cheese sauce. They were just stunning. 

Assaggetti's PR people kindly got hold of the recipe for me. I made the gnocci in the traditional shape in these photos, just because I like making them, but the recipe's easier cube option actually worked better.

It was only when making this dish that I realised quite how calorific and fat-filled the sauce is. Red wine (I had a nice chianti) is definitely required to dissolve some of the cholesterol. I am no calorie counter or one to choose 'healthy' options, but this is hardcore!

Ingredients to serve four

Gnocchi:

1kg of Potatoes

1 egg

300g plain flour

A pinch of salt to taste

Sauce:

300g Gorgonzola cheese

50g butter

100cl of whipping cream

What to do

Gnocci:

• Wash potatoes and boil whole for 50 minutes, then peel and mash. Allow to cool. 
• Add the flour, egg and a pinch of salt to the mash working the mixture with your hands until it is a firm dough. 
• Cut the dough into long 2-3cm strips, then roll and cut into cubes 
• Cook the gnocchi in boiling salted water for two minutes; They will rise to the surface when cooked. 
• Scoop out and then place in the pan with the cheese sauce and cook for a minute longer.

Sauce:

Put the butter, gorgonzola and cream into a pan and melt over a low heat for two to three minutes.