'Gnocchi' in Gorgonzola Sauce
- Cuisine: Italian
- Course: Appetizer
Summary:
Here is a version of Italian dumplings made the French way, from cream puff dough, and served in a casserole. The dish may be prepared several hours ahead and refrigerated until you are ready to bake it. Remove from the refrigerator 30 minutes before baking.
Makes 60 gnocchi for 6 appetizer servings
Ingredients:
- 2 cups cornmeal
- 1 1/2 cups heavy cream
- 9 ounces (1 to 1 1/4 cups) Gorgonzola cheese, cut into 1-inch chunks
- 1 batch Basic Cream Puff Dough
- 3/4 cup (about 3 ounces) grated Parmesan cheese
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Finely chopped flat-leaf parsley or scallions (white and tender green parts), for garnish
Directions:
Preheat the oven to 350 degrees. Have ready a small ungreased casserole dish or 6 individual gratin dishes. Spread the cornmeal on a rimmed baking sheet.
In a medium saucepan over medium heat, bring the cream to a boil. Add the Gorgonzola cheese, remove the pan from the heat and whisk until the cheese has melted. Pour the sauce into the casserole or gratin dishes about 1/2-inch deep, reserving any extra sauce. Set aside.
Bring a large pot of salted water to a boil over high heat. Set a large bowl of ice water next to the stovetop.
In a medium bowl, combine the cream puff dough, Parmesan cheese, nutmeg, salt and pepper.
Using a gallon-sized resealable plastic bag with 1/2 inch snipped off one corner, pipe 1-inch lengths of dough onto the prepared baking sheet. Lightly coat the gnocchi in the cornmeal just enough to be able to pick them up without sticking to your hands and gently drop half of them in the boiling water. Use a slotted spoon to gently stir the gnocchi, which will quickly rise to the top. Cook for 2 minutes. They should be delicate but solid; if they are pasty, let them cook a little longer.
Using the slotted spoon, transfer the gnocchi to the ice-water bath and let them cool for a few minutes, then transfer to blot them on paper towels. Repeat with the remaining gnocchi.
Place the cooked gnocchi in the casserole or gratin dishes and gently shake to coat them with the sauce. Bake for 20 minutes or until bubbling. Serve hot, garnished with chopped parsley or scallions, and pass any extra Gorgonzola sauce at the table.
Recipe Source:
Adapted from chef and former restaurateur David Hagedorn.
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