Tonight my friend Esther came over for dinner. As primo I tried a lighter version of a favorite dish: gnocchi al gorgonzola. Instead of butter and cream I decided to use chicken stock. The result was not as creamy, but still delicious. If you don’t worry about calories, use cream instead of chicken stock. If you use chicken stock, please make sure it is not too salty because the gorgonzola is already very salty.
Ingredients for 2 servings
100 grams (2/3 cup) flour (preferably Italian 00)
pinch of salt
100 grams (3.5 oz) gorgonzola
100 ml (1/2 cup) home-made low-salt chicken stock (or 100 ml cream)
freshly grated parmigiano reggiano to taste
When using sous-vide: peel potatoes, cut them into thick slices, seal them into a bag in a single layer and cook for 1 hour at 84C/182F. Otherwise, insert a fork into each potato a few times and cook them for one hour in the skin in an oven preheated to 175C/350F and after taking the potatoes out of the oven, peel them as soon as you can.
While the potatoes are still as hot as possible, use a potato ricer to mash them. Add the flour and a pinch of salt and knead just enough to make the dough homogeneous.
Take a piece of the dough about the size of a small egg and roll it out to a roll with the thickness of your finger. Repeat until there is no dough left.
Cut each roll into 2 cm / 1 inch dumplings.
Hold a fork with its tines resting on a work surface as indicated. Slide each dumpling against the fork with your fingers to create grooves in the dumplings that will help absorb the sauce.
Arrange the dumplings on a floured tray or plate.
In a frying pan or large saucepan, gently heat the chicken stock or cream, add the diced gorgonzola and stir to let the cheese melt.
Fill a large pot with at least 15 cm / 6 inches of water, add some salt and bring to a boil. Add the dumplings to the water. Remove the dumplings with a slotted spoon as soon as they float, otherwise they will be overcooked.
Add the drained dumplings to the sauce, mix gently. Serve on warm dishes with grated parmigiano reggiano.