Gnocchi di Ricotta alla Gorgonzola

Oh my goodness...I made these deadly ricotta gnocchi last night and I'm pretty sure I went into some type of cholesterol shock. For me, the gorgonzola sauce was a bit too rich, so next time I will cut down on the amount of cheese. Additionally, you just need a little sauce on the gnocchi because the gnocchi are already rich enough. For me, 4 or 5 gnocchi as a side dish (or even a light lunch) is enough. Nevertheless, I think I like the ricotta gnocchi better than the regular potato gnocchi. I also tried the ricotta gnocchi with just a regular marinara sauce, and they were quite yummy, too. Anyway, if you have high cholesterol or are some type of diabetic, you should probably not try this...but, dang, is it sinful!

INGREDIENTS

• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 container (15 ounces) ricotta cheese
• 6 Tbsp freshly grated Parmesan cheese
• 3/4 cup chopped fresh parsley
• 3/4 cup all-purpose flour or as needed
• 5 oz. Gorgonzola cheese, crumbled or chopped
• 3/4 cups cream
• 2 oz. butter

DIRECTIONS

In medium bowl, combine ricotta, Parmesan, parsley, and 1/2 teaspoon salt. Sprinkle flour over ricotta mixture and, with your hands, work mixture into soft, smooth dough. If dough is sticky, add some flour. Work dough just until flour is incorporated into cheese mixture; do not overwork.

Break off piece of dough; on lightly floured surface, roll into 3/4-inch-thick rope. (If rope doesn't hold together, return to bowl with remaining dough and work in more flour.) Cut dough rope into 3/4-inch lengths. Place one piece of dough on inside curve of fork tines, gently pressing on dough with thumb as you roll dough along tines. Allow dough to drop off fork, slightly curling in, forming an oval. One side of gnocchi will have ridges and opposite side will have an indentation. Repeat rolling, cutting, and shaping with remaining dough. (Gnocchi can be made up to 4 hours ahead to this point. Arrange in floured jelly-roll pan; cover and refrigerate. Make sure your gnocchi rest at least 15 minutes in the fridge for the gluten to develop.)

The sauce: Melt the chopped Gorgonzola cheese in the cream with the butter and 1/4 teaspoon ground black pepper over a low flame.

In 5-quart saucepot, heat 4 quarts water to boiling over high heat. Add half of gnocchi and cook until gnocchi float to the surface, 2 to 3 minutes. With slotted spoon, transfer gnocchi to warm shallow serving bowl. Repeat with remaining gnocchi. To serve, pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.

If gorgonzola cheese sauce is too much for you, you can also use a regular jarred marinara sauce on the ricotta gnocchi. I kind of liked the tomato sauce a little better.