Purple Potato Gnocchi with Gorgonzola Cream Sauce

May 11, 2016
4 Ratings
Photo by All that's Jas
  • Serves 4-6
Author Notes

Shake things up with some unexpected pairings. Purple potato gnocchi with walnut, pear and Gorgonzola sauce is a feast for the eye and the palate. —Jas

What You'll Need
  • Gnocchi
  • 1 pound purple potatoes
  • 3 tablespoons butter
  • 1-2 cups all-purpose flour, plus extra for dusting
  • 1 egg
  • salt
  • Sauce
  • 1 pear, thinly sliced (Bosc or similar)
  • 1 cup heavy cream
  • 2 ounces Gorgonzola cheese
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 1/4 cup walnuts
  • 1/2 tablespoon butter
  • fresh or dried thyme and rosemary to taste
  • Parmesan (optional)
  1. Gnocchi
  2. Boil the potatoes in salted water until soft, about 20 minutes, less if using fingerling potatoes. Drain and once the potatoes are cool enough to handle, peel off the skins. Return potatoes to the pot, add one tablespoon butter and mash.
  3. Stir in the flour, egg and one teaspoon of salt. Knead until potatoes form soft dough. Add more flour if the dough is too soft and sticky.
  4. On a floured surface, roll small portions of the dough into a long rope. Cut the rope into ¾-inch pieces. Press each piece of dough with a fork to make indentations.
  5. Bring a large pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the top, about 3-5 minutes. Remove with a slotted spoon to a sheet tray.
  6. Melt the remaining 2 tablespoons butter in a large skillet. Add boiled gnocchi, making sure they are dry. Sear each side for a couple of minutes.
  1. Sauce
  2. In a small saucepan put pear slices and enough water to cover; bring to a boil. Simmer for 3-5 minutes or until pears are soft, but not mushy; drain, reserving one tablespoon of the liquid.
  3. In the same saucepan, bring heavy cream and one tablespoons pear water to a boil and simmer until reduced and somewhat thickened, stirring occasionally, about 10 minutes. Add Gorgonzola and lemon juice; season with salt and pepper. Mix until cheese has melted.
  4. Meanwhile, toast walnuts in a small sauté pan with butter, thyme, and rosemary making sure they don't burn.
  5. Add walnuts and pears to the sauce. Serve over gnocchi with extra Gorgonzola crumbles and Parmesan cheese if desired.

See what other Food52ers are saying.

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2 Reviews

Angry G. June 24, 2017
This recipe does NOT work. The potato never forms into a non-sticky dough; we added so much flour with no results it didn't taste like potatoes anymore.
Jas June 27, 2017
So sorry that made you angry! :( I'm not sure why it didn't work. Granted, the dough didn't hold the perfect shape than if made with regular potatoes, but it still worked, as you can see in the photo.