gnocchi in gorgonzola cream sauce with grilled radicchio

Ok...so I decided to do a food blog. Because I love to cook. Even in NYC, where sometimes it's not the easiest, and certainly not the most convenient, I try to cook something every day. I'm not a chef, I'm not trained in any way, I just love to sit around a table with good friends and eat good food while chewing good fat.

So I decided to share some of the recipes I'm cooking up for whomever wants to stop by. And this first entry is no slouch. I was recently in Toronto for a bit of a stay and got acquainted with their food network chefs/shows. I must say I much prefer the food programming north of the border. This recipe is a modified version of the gnocchi I saw on a show called The Main hosted by chef Anthony Sedlak.

Gnocchi

1 1/2 pounds Idaho Potatoes

1 x egg

1/4 part skim ricotta

1/4 grated pecorino/romano cheese

1 1/2 cup flour, plus more for dusting

pinch nutmeg

chopped fresh parsley

salt and pepper

Gorgonzola Sauce

1/2 cup whipping cream

1/4 cup crumbled gorgonzola cheese

Juice of 1/2 lemon

Grilled Radicchio

1 heads radicchio, halved

1 clove garlic, finely minced

2 tbsp balsamic vinegar

3 tbsp olive oil

salt and pepper to taste

Gnocchi

Add potatoes to a medium pot and fill with cold water just to cover. Season cooking water with salt (it should taste like the sea) and bring to a boil; lower heat and simmer until potatoes are tender but not overcooked, about 10-12 minutes. Drain and let dry out slightly. While still warm, peel skin off potatoes, cut into quarters, and push through a ricer or food mill. Gently combine riced potatoes with remaining ingredients, being careful not to overmix. On a floured board, divide dough into six pieces and roll each piece into a ¾ inch thick log. Cut each log into ½ inch long pieces. If desired, roll each piece on the back of a fork to create ridges. Lay out cut pieces on a lightly floured tray. To cook, bring a large pot of salted water to a boil. Boil in batches, dropping in a few at a time; gnocchi are ready when they float to the surface. Remove with a slotted spoon onto a lightly greased tray.

Gorgonzola Sauce

Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Just before serving, whisk in lemon juice. To assemble dish, add cooked, drained gnocchi to saucepan along with chopped fresh parsley and toss through to coat. Finish with a leaf or two of fresh parsley for garnish.

Grilled Radicchio

Heat grill pan to high. Combine garlic, vinegar and olive oil; toss well to coat radicchio. Season very generously with salt and pepper. Grill until nicely charred, about 3-5 minutes. Transfer to bowl and cover with clingfilm; this will allow radicchio to soften slightly. Dress with additional extra virgin olive oil before serving.

I've got to say that a key to this recipe is putting the potatoes through a RICER. It really does make a difference in the final texture and pliability of the dough.

Believe me...this recipe does NOT disappoint. Sure...it's not the most figure friendly of recipes out there...but when sharing with friends, it's a sure fire way to impress.

Mangia e statti zitto...

cheers...

dunkin