Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you get the hang of it you’ll make gnocchi all the time! Dream of the Mountain is an Alp cheese that our cheese buyer, John Nava, brought over from Switzerland JUST for Sigona’s. He met the maker and even named this cheese while in Switzerland, so it is exceptionally special. It melts well and creates a lovely sauce. Adding a little dolce gorgonzola adds a fantastic, rich flavor and creamy texture. If you want to try the gnocchi without a cheese sauce, see an alternative serving suggestion below.

Gnocchi:

• Two medium-large russet potatoes
• Salt and pepper, to taste
• 1 large egg
• 1/4 cup shredded Dream of the Mountain cheese
• 1 cup, plus at least 1/2 cup more, flour

Cheese Sauce:

• 2 to 3 Tbsp butter
• 4 fresh sage leaves
• 1/4 cup milk
• 1/4 cup heavy cream
• 1/2 cup shredded Dream of the Mountain cheese
• 1/2 cup crumbled or lightly packed Dolce Gorgonzola cheese

Sauce-less Option:

• A couple tablespoons olive oil
• 8 to 10 fresh sage leaves

Directions: Either boil the potatoes until fork tender (about 20-30 minutes) or prick the skin of the potatoes and bake at 350°F for an hour. While they’re still warm, scoop out the potato and discard the skin. Run the potato through a ricer or use a masher to mash the potatoes.

Make a well in the potatoes and add the egg, cheese, salt and pepper. Mix together with a fork.

Make a mound of 1 cup of flour on a large cutting board; keep the remaining flour nearby. Turn out the potato mixture out on top of the flour. Use your hands to kneed the mixture together until a dough forms. If it is sticky, add more flour as needed.

Roll the dough into a rounded mound and divide into 4 equal portions. Using one portion at a time, roll out the dough into a long rope, aiming for about a ½ to 1 inch diameter (cut the rope in half if it becomes too long). Slice the rope into pieces about 1 inch long and set aside; make sure the new surface is well floured.

Optional: to give the gnocchi an artistic touch, place a for on the work surface and gently side each gnocchi over the fork prongs to make a decorative shape. The ribs on the gnocchi help the sauce adhere better for a deliciously saucy bite.

Place the gnocchi on a sheet pan and place in the freezer while infusing the butter preparing the cheese sauce.

Set a pot of salted water to boil. In a large skillet, melt the butter with the sage leaves over medium-low heat. Once melted, add the milk and heavy cream; when warmed through, add the cheeses and stir continuously as the cheese melts. Remove the sage.

While the cheese is melting, add the gnocchi to the boiling water, working in batches if necessary. As the gnocchi float to the top, use a round mesh skimmer to remove from the water and stir into the cheese sauce (continue to stir the cheese sauce). Once all the cheese is melted and the sauce is smooth, you can remove the sauce from the heat.

Serve the gnocchi while warm.

Sauce-less option: Heat a couple tablespoons of olive oil over medium-high heat. Add about 10 sage leaves and allow to cook and infuse the oil with flavor.

Meanwhile, boil the gnocchi as directed above. Remove to a paper or other towel and pat dry. Add the dried gnocchi to the hot oil and sear on both sides until lightly browned and slightly crisp. Serve with the seared sage leaves.