Purple Potato Gnocchi with Gorgonzola Cream Sauce

Purple Potato Gnocchi with Gorgonzola Cream Sauce - All that's Jas

My dad recently turned 80 and besides a weekend birthday party with traditional Bosnian food, I wanted to serve him a special dinner on his actual big day. Gnocchi with Gorgonzola sauce are so scrumptious. Using purple potatoes adds a surprising twist and a touch of extraordinary. I also seared some lamb cutlets and plated all with broccoli for the extra burst of color.

Needless to say, Dad was happy and so were we, because we got to celebrate him and enjoy this exceptional meal.

 

Purple Potato Gnocchi with Gorgonzola Cream Sauce

Shake things up with some unexpected pairings. Purple potato gnocchi with walnut, pear, and… Click To Tweet

 

Purple Potato Gnocchi with Gorgonzola Cream Sauce - All that's Jas


Ingredients:
Serves 4-6
 
Gnocchi
1 lb purple potatoes
3 tablespoon butter, divided
1 ½ – 2 cups all-purpose flour, plus extra for dusting
1 egg
Salt

Sauce
1 pear, thinly sliced (I used Bosc)
1 cup heavy cream
2 oz. Gorgonzola cheese
2 tablespoons lemon juice
Salt and pepper
¼ cup walnuts
½ tablespoon butter
Thyme and rosemary to taste (fresh or dried)
Parmesan (optional)

Directions:

Gnocchi
Boil the potatoes in salted water until soft, about 20 minutes, less if using fingerling potatoes. Drain and once the potatoes are cool enough to handle, peel off the skins. Return potatoes to the pot, add one tablespoon butter and mash.

Stir in the flour, egg and one teaspoon of salt. Knead until potatoes form a soft dough. Add more flour if the dough is too soft and sticky.
On a floured surface, roll small portions of the dough into a long rope.  Cut the rope into ¾-inch pieces. Press each piece of dough with a fork to make indentations.
Bring a large pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the top, about 3-5 minutes. Remove with a slotted spoon to a sheet tray.
Melt the remaining 2 tablespoons butter in a large skillet. Add boiled gnocchi, making sure they are dry. Sear each side for a couple of minutes.

Sauce
In a small saucepan put pear slices and enough water to cover; bring to a boil.  Simmer for 3-5 minutes or until pears are soft, but not mushy; drain, reserving one tablespoon of the liquid.
In the same saucepan, bring heavy cream and one tablespoon pear water to a boil and simmer until reduced and somewhat thickened, stirring occasionally, about 10 minutes. Add gorgonzola and lemon juice; season with salt and pepper. Mix until cheese has melted.

Meanwhile, toast walnuts in a small sauté pan with butter, thyme, and rosemary making sure they don’t burn.

Add walnuts and pears to the sauce. Serve over gnocchi with extra Gorgonzola crumbles and Parmesan cheese if desired.

Purple Potato Gnocchi with Gorgonzola Cream Sauce - All that's Jas

Purple Potato Gnocchi with Gorgonzola Cream Sauce - All that's Jas

Purple Potato Gnocchi with Gorgonzola Cream Sauce - All that's Jas

Purple Potato Gnocchi with Gorgonzola Cream Sauce

Rating: 51

Purple Potato Gnocchi with Gorgonzola Cream Sauce

Shake things up with some unexpected pairings. Purple potato gnocchi with walnut, pear and Gorgonzola sauce is a feast for the eye and the palate.

Ingredients

  • Gnocchi
  • 1 lb purple potatoes
  • 3 tablespoon butter, divided
  • 1 ½ - 2 cups all-purpose flour, plus extra for dusting
  • 1 egg
  • Salt
  • .
  • Sauce
  • 1 pear, thinly sliced (I used Bosc)
  • 1 cup heavy cream
  • 2 oz. Gorgonzola cheese
  • 2 tablespoons lemon juice
  • Salt and pepper
  • ¼ cup walnuts
  • ½ tablespoon butter
  • Thyme and rosemary to taste (fresh or dried)
  • Parmesan (optional)

Directions

Gnocchi

Boil the potatoes in salted water until soft, about 20 minutes, less if using fingerling potatoes. Drain and once the potatoes are cool enough to handle, peel off the skins. Return potatoes to the pot, add one tablespoon butter and mash.

Stir in the flour, egg and one teaspoon of salt. Knead until potatoes form a soft dough. Add more flour if the dough is too soft and sticky.

On a floured surface, roll small portions of the dough into a long rope. Cut the rope into ¾-inch pieces. Press each piece of dough with a fork to make indentations.

Bring a large pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the top, about 3-5 minutes. Remove with a slotted spoon to a sheet tray.

Melt the remaining 2 tablespoons butter in a large skillet. Add boiled gnocchi, making sure they are dry. Sear each side for a couple of minutes.

Sauce

In a small saucepan put pear slices and enough water to cover; bring to a boil. Simmer for 3-5 minutes or until pears are soft, but not mushy; drain, reserving one tablespoon of the liquid.

In the same saucepan, bring heavy cream and one tablespoon pear water to a boil and simmer until reduced and somewhat thickened, stirring occasionally, about 10 minutes. Add Gorgonzola and lemon juice; season with salt and pepper. Mix until cheese has melted.

Meanwhile, toast walnuts in a small sauté pan with butter, thyme, and rosemary making sure they don't burn.

Add walnuts and pears to the sauce. Serve over gnocchi with extra Gorgonzola crumbles and Parmesan cheese if desired.

https://all-thats-jas.com/2016/05/purple-potato-gnocchi-gorgonzola-cream-sauce.html

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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17 Comment

  1. […] cooked with blue cheese before. It was sprinkled over roasted butternut squash and melted in purple potato gnocchi sauce, but I couldn’t think of a better recipe for the Recipe Showdown challenge for January than […]

  2. […] for its versatility. Its “bite” can be tamed by pairing it with fruit, like in my purple potato gnocchi with creamy Gorgonzola sauce, but for the challenge I will be making a new recipe. I am quite excited to try […]

  3. Reply
    Helen at the Lazy Gastronome
    August 29, 2016 at 9:13 am

    Beautiful!! And how can you go wrong with gorgonzola? Thanks for sharing on the What’s for Dinner link up
    Helen at the Lazy Gastronome recently posted…Spanish Pork ChopsMy Profile

    1. Reply
      Jas
      August 29, 2016 at 9:08 pm

      Thank you, Helen! I don’t use Gorgonzola often enough, mostly in my salad dressing, so this was a nice change.

  4. […] Purple Potato Gnocchi with Gorgonzola Cream Sauce from All that’s Jas […]

  5. […] Purple Potato Gnocchi with Gorgonzola Cream Sauce from All that’s Jas […]

  6. Reply
    The Wednesday Showcase May 24, 2016
    May 24, 2016 at 8:00 pm

    […] Purple Potato Gnocchi with Gorgonzola Cream Sauce from All that’s Jas […]

  7. Reply
    Optimistic Existentialist
    May 22, 2016 at 3:07 am

    Happy belated birthday to your dad! This looks yummy!
    Optimistic Existentialist recently posted…The abnormality of normalityMy Profile

    1. Reply
      allthatsjas
      May 22, 2016 at 11:39 am

      Thank you so much!!! 😀

  8. Reply
    maria
    May 20, 2016 at 3:00 pm

    All your photos are so pretty! It sure makes your blog look amazing.
    Maria

    1. Reply
      allthatsjas
      May 22, 2016 at 11:38 am

      Thank you, Maria! That is the nicest thing anyone said about my blog 😀 Hope your weekend is glorious!

  9. Reply
    Morgan @ Morgan Manages Mommyhood
    May 17, 2016 at 9:37 am

    These are so pretty! Why have I never thought of using a purple potato for gnocchi!?

    1. Reply
      allthatsjas
      May 17, 2016 at 3:32 pm

      Thank you, Morgan. 🙂 I wish I could take the credit for this idea, but I saw it somewhere a long time ago and finally got to make it. Wishing you a wonderful rest of the week!

  10. Reply
    Bam's Kitchen
    May 11, 2016 at 7:24 am

    Happy Birthday Dad! What a special treat. I don’t think I have ever had purple potato gnocchi and a totally delicious sauce sounds scrumptious. I hope you are doing well.
    Bam’s Kitchen recently posted…Top Breakfast and Brunch RecipesMy Profile

    1. Reply
      allthatsjas
      May 11, 2016 at 11:12 am

      Thank you so much, dear Bobbi! The purple potato gnocchi don’t taste much different from the regular ones, but the color is eye-catching. I’m doing great, hope all is well with you. Hugs

      1. Reply
        Bam's Kitchen
        May 12, 2016 at 8:46 pm

        Miss you my friend, we have lots to catch up on!
        Bam’s Kitchen recently posted…Wholly Guacamole Pizza PizzazzMy Profile

        1. Reply
          allthatsjas
          May 13, 2016 at 9:39 am

          We sure do! 🙂 Hugs and smooches!

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