Gorgonzola Gnocchi

Oh gnocchi, so delicious and yet so hard to find! I decided to tackle this recipe after my continuous disappointment with store bought "fresh" gnocchi. Though it can be a little time consuming, it is definitely worth the labor. Nothing says Italian cuisine like little potato dumplings smothered in a rich creamy blue cheese sauce. Not vegan by any means! Serve with a light spring mix salad and a glass of Petit Syrah.

Gnocchi

Ingredients:

6 average potatoes, peeled, cooked and strained through a ricer
4 cups whole wheat flour
3 egg yolks

Method:

1) In a large bowl, combine riced potatoes and egg yolk. Add flour gradually.
2) Once mixture is thoroughly combined, knead gently into dough form
3) Sprinkle flour on a flat surface and roll dough into 1" thick ropes. From the ropes, cut 1" squares, yielding potato "pillows".
4) Bring a large pot of water to a gentle boil. Place gnocchis in the pot, and let boil for 2-3 minutes. The gnocchi should maintain its shape (*you may want to experiment with half of the dough - depending on the size of your potatoes, extra flour may be necessary).

Gorgonzola Sauce

1 cup Gorgonzola cheese, crumbled
1/2 cup 2% milk
1/2 cup half and half
1/2 cup butter
1/4 cup flour
3 cups fresh kale, chopped fine
Fresh cracked pepper to taste

Method:

1) In a sauce pan, melt butter over medium heat. Add cheese and gradually add milk and half and half, stirring frequently.
2) Reduce to low heat, cover, and stir regularly. Add flour if sauce fails to thicken.
3) When sauce is thoroughly heated and thickened, briefly toss in chopped kale, add cracked pepper, and immediately pour over gnocchi. Serve warm.