· recipe ·
Gnocchi with Gorgonzola, Pears and Walnuts
Bosc pears keep their shape well when heated. Choose ripe but firm fruit so the browned wedges offer a little bite against the creamy blue cheese.
Time and servings
- Prep
- 45 min
- Cook
- 70 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 690
- Protein
- 19 g
- Fat
- 36 g
- Carbs
- 75 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Toast the walnuts
Toast the walnuts in a dry skillet over medium-low heat until fragrant. Transfer them to a plate and let them cool before breaking them into coarse pieces.
Brown the pears
Core the pears and cut them into wedges. Melt half the butter over medium heat and cook the pears until golden on two sides but still firm in the center. Transfer them to the walnut plate.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Melt the Gorgonzola sauce
While the cooking water heats, lower the skillet heat. Add the remaining butter, light cream, thyme leaves, and black pepper. When the cream is steaming, add the Gorgonzola in pieces and stir until mostly smooth, then take the skillet off the heat.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and reserve some cooking water.
Coat and serve
Fold the gnocchi into the sauce, adding a spoonful of reserved cooking water only if needed. Divide among warm bowls and top with the browned pears and toasted walnuts.
