Gnocchi
• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 egg, extra large
• 1 pinch salt
• 1/2 cup canola oil
Directions
Boil the whole potatoes until they are tender. While still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in a large pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter logs and cut logs into 1-inch long pieces. Flick pieces off fork. Drop these pieces into boiling water and cook until they float (about 1 minute)
Sauce
1-cup heavy cream
8 oz of good Gorgonzola Cheese
2 oz white wine
8 oz of assorted mushroom preferable wild mushrooms
1 T minced garlic
1 T minced shallot
3 oz of toasted chopped walnuts
1 T unsalted butter
Salt and pepper to taste
Directions
Sauté, garlic, shallots and mushrooms until tender add white wine reduce for about 1 minute. Add cream reduce for about 3 to 4 minutes and keep warm
Stir in gorgonzola Add Gnocchi toss well top with toasted walnuts
