1 3/4 lbs russet potatoes, peeled and cut into 2 inc cubes
1 1/2 cups AP flour
2 large eggs
1/2 cup heavy cream
1/2 cup shredded fontina cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup whole milk ricotta
1/4 cup freshly grated Parmesan
1/2 tsp thyme
salt and fresh ground black pepper
To make Gnocchi:
In a large sauce pan bring water to a rapid boil and add potato cubes. Cook until tender 10 - 12 minutes.
Drain potatoes and press through a potato ricer (or fine strainer...you want to make then into mush, but NOT mashed)
Add flour and eggs to bowl of riced potatoes.
Turn the potato mixture out onto a lightly floured surface, duck your hands with flour and kneed into soft dough - 2 or 3 minutes.
Divide into 4 equal pieces and roll each piece into 1/2 inch in diameter rope. Cut rope into several 1 inch segments.
To form the Gnocchi roll each piece over tines of a large fork or down a whisk. Set aside until ready to cook.
Bring a large pot of water to a boil. While you are waiting for the water - don't watch it ;)- make the sauce.
Combine cream, fontina and Gorgonzola in a saucepan. Warm slowly over heat and stir occasionally until cheeses melt, 3 to 4 minutes. now stir in ricotta, Parmesan, thyme, and season to taste with salt and pepper. Remove from heat and cover to keep warm.
Generously salt the boiling water, add the Gnocchi, and cook until they raise to the surface. Should talk about 3 minutes. Using a slotted spoon remove Gnocchi and transfer to warm bowls. Ladle sauce over Gnocchi and serve immediately.
Thank you Williams-Sonoma Cookbook pg. 119. Delicious.