Gnocchi with Gorgonzola Bechamel

I’ve had this meal planned for quite awhile now but have been putting it off thinking it would be complicated and time-consuming.  Surprisingly it was super simple and relatively quick.  I don’t know why I was dreading it.

I’ve only had store-bought gnocchi before and have never been a huge fan but I thought I would give it one last chance and I’m so glad I did.  This was fresh tasting and I could tell it was made from potatoes. 

The bechamel sauce was absolutely amazing and I will be using it in many more meals in the future.  I used skim milk and still ended up with a very thick, creamy sauce.  Gorgonzola alone is usually a little to strong and stinky for me so I was worried the bechamel wouldn’t go over well but when it was combined with the parmesan it turned out quite delicious and not overwhelming.

recipe from Closet Cooking

1 pound russet potatoes, about 2 large ones
1 egg, lightly beaten
1/2 – 3/4 cups flour
1/2 teaspoon salt

1.Prick the potatoes a few times with a fork.
2.Bake in a preheated 400F oven until tender, about an hour.
3.Scoop the inside out of the potatoes and mash them.
4.Mix in the egg and enough of the flour to form a soft dough that is not too sticky to work with.
5.Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
6.Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
7.Roll the pieces over a gnocchi board or a fork to give them the ridges.
8.Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9.Use as desired.

Gorgonzola Bechamel Sauce
recipe from Closet Cooking

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup Gorgonzola cheese
1/4 cup Parmesan
1/2 teaspoon nutmeg (optional)
salt and pepper to taste (optional)

1. Heat the butter in a small sauce pan over medium-low heat until melted.
2. Add the flour and stir until smooth.
3. Slowly add the milk and stir until smooth.
4. Add nutmeg, salt and pepper. Stir in cheese and cook until melted.

Recipe linked to Mangia Monday’s!


2 thoughts on “Gnocchi with Gorgonzola Bechamel

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