Gnocchi al Gorgonzola

Instructions

1. 1

   Bake potatoes at 400°F for 1 hour until completely tender. While still hot, scoop out the flesh and rice it onto a clean surface. Spread and let steam dry for 5 minutes — removing moisture is key to light gnocchi.

2. 2

   Make a well in the potato. Add egg yolk, flour, salt, and nutmeg. Gently mix inward with a fork until a shaggy dough forms, then use your hands to gently bring it together — work quickly and minimally to avoid developing gluten, which makes gnocchi tough.

3. 3

   Divide dough into portions and roll each into a ¾-inch thick rope on a lightly floured surface. Cut into 1-inch pieces. Roll each piece over the back of a fork or a gnocchi board to create ridges.

4. 4

   Cook gnocchi in large batches in salted boiling water. They are done when they float to the surface, about 2–3 minutes. Remove with a slotted spoon.

5. 5

   Make the sauce: melt butter in a wide skillet over medium heat. Add cream and Gorgonzola and stir until the cheese melts into a smooth, creamy sauce. Toss the fresh gnocchi in the sauce, coating gently. Serve topped with toasted walnuts and parsley.