- 1½ pounds russet potatoes
- ¾ teaspoon kosher salt
- 2 large eggs, beaten
- 1 1/2 - 2 cups all-purpose flour, plus mopre for your work surface
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- 1 cup chicken stock, (or vegetable stock or pasta water)
- 1 (10-ounce) box frozen peas, thawed
- 6 ounces Gorgonzola, crumbled
- ¼ cup grated Grana Padano or Parmigiano-Reggiano
1. Boil unpeeled potatoes in water to cover until tender. When the potatoes are cool enough to handle, peel and put them through a potato ricer or food mill. Spread them out, season with the salt and let cool.
2. When the potatoes are cooled, pour over the eggs and sprinkle with half of the flour. Gather the dough together and knead, adding more of the flour as needed, until the dough comes together and is not sticky. Don't knead too much or add too much flour or the gnocchi will be heavy.
3. Bring a large pot of salted water to boil for the gnocchi. To make the gnocchi, cut the dough into 3 pieces. Keeping your hands and the work surface floured, roll one piece into a long snake, about 1/2-inch thick, then cut into 1/2-inch pieces. Take a dough nugget and press lightly on the inside tines of a fork, then roll the nugget off to create a ridged gnoccho with an indentation from your thumb. Repeat with remaining dough, dusting the gnocchi with flour and placing on floured sheet pans.
4. For the sauce, heat a large skillet over medium-high heat. Melt the butter, then add the cream and stock. Once the mixture simmers, add the peas. Bring to a rapid simmer and cook until reduced to a sauce, about 5 minutes. Stir in the gorgonzola until it dissolves in the sauce. Keep the sauce warm while you cook the gnocchi.
5. Meanwhile, shake excess flour from the gnocchi and add to the boiling water (depending on the size of the pot, you may want to cook in 2 batches, don't crowd the gnocchi). Once the gnocchi rise to the surface, simmer until cooked through, about 2 minutes. Remove the gnocchi directly to the sauce with a spider. Toss the gnocchi in the sauce for a minute (add a little pasta water if it seems too tight), just to coat the gnocchi with the sauce, then remove from the heat. Sprinkle with the grated cheese, toss and serve.