The Recipe

Gnocchi with Mushrooms and Gorgonzola Sauce

Name: Gnocchi with Mushrooms and Gorgonzola Sauce
Yield: servings:6
Ingredients: 2 cups all-purpose flour, plus more for dusting; 2 pounds Yukon Gold or russet potatoes; 3 tablespoons coarse salt; 2 large eggs; 1/4 teaspoon freshly ground black pepper; Olive oil, for brushing; 1 cup heavy cream; 1 cup homemade or store-bought low-sodium vegetable stock; 4 ounces Gorgonzola cheese; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; Coarse salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 12 ounces assorted fresh mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Gnocchi with Mushrooms and Gorgonzola Sauce

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Ingredients

DESCRIPTION

The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be us

INGREDIENTS

2 cups all-purpose flour, plus more for dusting
2 pounds Yukon Gold or russet potatoes
3 tablespoons coarse salt
2 large eggs
1/4 teaspoon freshly ground black pepper
Olive oil, for brushing
1 cup heavy cream
1 cup homemade or store-bought low-sodium vegetable stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 ounces assorted fresh mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped