Potato Gnocchi with Gorgonzola Cheese Sauce – Gnocchi di Patate al Gorgonzola

Gnocchi di Patate al Gorgonzola

Potato Gnocchi with Gorgonzola Cheese Sauce

Recipe courtesy of Franco Faggi, Fiorino Restaurant, East Falls, PA 19129

Prep Time: 30 min

Inactive Prep Time: 1.5 hours

Cook Time:  5 min (+-)

Serves: 12 servings

Ingredients:

Directions

Wash and scrub the potatoes, boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill or ricer onto a large bowl and cool.

Bring 6 quarts of water to boil in a large pot. Sprinkle the potatoes all over with flour, using all the flour.  Knead until smooth, about 5 minutes.

Roll into a log about 12” long and cut into 10 equal rounds. Work and roll each round into a 1/2-inch diameter dowels and cut dowels into 1-inch long diagonal pieces. Drop the gnocchi into the boiling water and cook until they float (about 1 minute).  As the gnocchi float to the top, remove them and place in the sauté pan with the sauce. Toss over high heat to coat the gnocchi with the sauce, plate, sprinkle with the remaining Parmigiano and serve immediately, preferably with freshly ground black pepper.

Salsa al Gorgonzola

Gorgonzola Cheese Sauce

  • 1/2 cup heavy Cream
  • 1 lb. Gorgonzola cheese crumbled
  • 3/4 cup grated Parmigiano or Grana cheese

In a large sauté pan, heat the cream , Gorgonzola Cheese  and half of the Parmigiano over medium  heat until it boils and starts to thicken.

* * *

Pollo alla Cacciatora

Chicken Cacciatora

Recipe courtesy of Franco Faggi, Fiorino Restaurant, East Falls, PA 19129

Prep Time: 20 min

Cook Time: 50/60 min

Serves: 4 servings

Ingredients

Directions

Cut each thigh into 2 or 3 pieces. Sprinkle the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Sauté it in 2 batches if necessary. Transfer the chicken to a plate and set aside. Drain off the excessive fat from the sauté pan. Add the onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. . Return the chicken pieces to the pan.  Add the wine and simmer until reduced by half. Add peppers cut into 1” pieces, thetomatoes with their juice, broth or water and olives. Bring to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 50/60 minutes. Spoon off any excess fat from the top the sauce.

Plate the chicken or transfer to a platter. If necessary, boil to reduce the sauce until it thickens slightly. Spoon the sauce over the chicken and serve.

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Pere cotte al vino rosso

Poached Seckel Pears

Recipe courtesy of Franco Faggi, Fiorino Restaurant, East Falls, PA 19129

Prep Time: 10 min

Inactive Prep Time: 2+ hours

Cook Time: 20/30 min

Serves: 6 servings

Ingredients

  • 12 Seckel pears
  • 1 and ½ cups red wine
  • 1 and ½ cups water
  • 5 whole cloves
  • 2 cinnamon stick
  • 1/2 cup sugar
  • 1 lemon (peel only)

For plating

  • Vanilla ice cream
  • confectioners’ sugar
  • Fresh mint leaves

Directions

Wash the pears, place in a pot; add wine, cloves, cinnamon stick, lemon peel and sugar. Bring to a boil, lower the heat, cover and simmer until cooked. Remove pears from the pot and simmer the wine by half to a sauce consistency.

Plate the pears with a scoop of vanilla ice cream, spoon the sauce over the pear, sprinkle with confectioner sugar and decorate with mint leaves.

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One Response to Potato Gnocchi with Gorgonzola Cheese Sauce – Gnocchi di Patate al Gorgonzola

  1. Becky says:

    After reviewing the recipe for the gorgonzola cheese sauce, I am unsure of when I am supposed to add the other half of the grated cheese. I put the part that is questionable in capital letters. Is there more to this recipe?

    Gorgonzola Cheese Sauce

    1/2 cup heavy Cream
    1 lb. Gorgonzola cheese crumbled
    3/4 cup grated Parmigiano or Grana cheese

    In a large sauté pan, heat the cream , Gorgonzola Cheese and HALF OF THE PARMIGIANO over medium heat until it boils and starts to thicken.

    * * *

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