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Entreé

Potato Gnocchi

with Gorgonzola Sauce with Asparagus

Potato Gnocchi Image
INGREDIENTS

GNOCCHI

  • 1 t Black Pepper, ground
  • 2 Egg
  • 3 T Extra Virgin Olive Oil
  • 8 oz Flour
  • 1 T Nutmeg
  • 1 ½ lb Potatoes, skin on
  • 1 t Salt

GORGONZOLA SAUCE

  • 3 T Extra Virgin Olive Oil
  • 1 c Gorgonzola Cheese
  • Ground Black Pepper, to taste
  • ½ q Heavy Cream
  • Kosher Salt, to taste
  • 3 Shallots
  • ½ q White Wine

ASPARAGUS

  • 2 spears Asparagus
  • Ground Black Pepper, to taste
  • Kosher Salt, to taste

GARNISH

  • 3 spears Asparagus
  • 3 Cherry Tomato
  • 3 clvs Garlic, roasted
  • 1 T Tarragon, finely chopped
INSTRUCTIONS

FOR THE GNOCCHI

  1. Cook Potatoes-(skin on). Once cooked, remove from the water and remove skin.
  2. Place the pulp into a bowl.
  3. Mix in the eggs and flour.
  4. Season with Kosher Salt, Black Pepper and Nutmeg.
  5. Stand for 30 minutes to rest.
  6. Take 1/3rd of the dough and roll 20 inches long and 1/2" diameter.
  7. Cut into 1" long pieces.
  8. Mark with fork.
  9. Bring salted water and Olive Oil to a boil.
  10. Cook Gnocchi until they float to the top.
  11. Spoon the Gnocchi into ice water.
  12. Drain and store in hotel pan with Olive Oil

FOR THE GORGONZOLA SAUCE

  1. Saute the Shallots in Olive Oil, Deglaze with White Wine, reduce by half.
  2. Add Heavy Cream. Reduce by 1/3rd.
  3. Crumble in the Gorgonzola Cheese.
  4. Add Kosher Salt and Black Pepper to taste.

FOR THE ASPARAGUS

  1. Cut 3 Asparagus Spears and save tips for Garnish.
  2. Use the remainder of the Asparagus and cut on the bias. Sauté in a pan until tender.
  3. Toss in with the Gnocchi and add the Gorgonzola Sauce

FOR THE GARNISH

  1. Spoon the Gnocchi into the center of the bowl.
  2. Garnish as per picture.
  3. Top with chopped Tarragon.

This entreé has been found at Palo. The Potato Gnocchi has been offered on the Palo menu.

Source: DCL Shared Menu

Created 2023-01-13 11:02:11 – Last Modified 2024-02-02 09:31:55