Potato Gnocchi with Zucchini and Gorgonzola
| For the Gnocchi: |
For the Sauce: |
- 2 1/2 pounds baked potatoes, scrubbed and unpeed
- 1 1/2 cups Flora flour plus extra salt
- Fresh grated nutmeg
- 2 tablespoons Grana Padano, grated
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- 2 tablespoons Flora extra virgin olive oil
- 2 shallots, diced
- 1 pound Zucchini, thinly sliced
- Salt
- 1/2 cup chicken stock
- 9 ounces Flora gorgonzola cheese
- Fresh ground pepper
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Instructions:
Prepare the gnocchi: place potatoes in a large pot with enough water to cover by 2 inches. Bring to a boil and cook until tender when pierced with the point of a knife, about 20 minutes. While still hot, peel and put them through a ricer onto a floured work surface. Allow to cool then gently knead the potatoes with 1 1/2 cups flour adding more flour if needed. Be careful not to add too much, as it can make gnocchi heavy and dense. Season with salt and grated nutmeg, and add the Grana. Roll the dough into long coils, and cut into 1/2 inch pieces. Roll the pieces off a gnocchi board or the tines of a fork to create ridges. Spread the gnocchie out on a floured surface so they don't stick together. Bring a large pot of water to a boil to cook the gnocchi.
Prepare the sauce: in a large skilled, warm the olive oil and add the shallots and zucchini. Cook for 5 minutes. Season with salt, add the stock, and simmer for 5 minutes. Cook the gnocchi, removing them from the water with a slotted spoon once they float to the top, about 3 minutes. Add the Flora gorgonzola to the pan with the shallots and zucchini. Allow the cheese to melt, then add the cooked gnocchi. Toss, season with salt and pepper and serve. Serves 6. |
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