- 1 pound (about 2 large) russet potatoes, rinsed and scrubbed
- 1 cup all-purpose flour, plus extra as needed
- Fine sea salt
- ⅛ teaspoon freshly ground white pepper
- 1 large egg, beaten
- 1 tablespoon unsalted butter
- 1 tablespoon minced shallots
- ¾ cup heavy whipping cream
- ½ cup vegetable stock, preferably homemade
- ½ cup fresh or frozen peas
- ¼ teaspoon fine sea salt, plus extra as needed
- ⅛ teaspoon freshly ground white pepper, plus extra as needed
- ⅛ teaspoon ground nutmeg
- 3 ounces Gorgonzola cheese, crumbled
- ¼ cup freshly grated parmesan cheese, plus extra for serving
- Chopped fresh mint and parsley leaves, for serving
1. Make the gnocchi: Place the potatoes in a large pot and add cold water to cover them by a depth of 3 inches. Bring to a boil over high heat and cook over medium-high heat until the potatoes are tender, 35–40 minutes. Drain the potatoes and let cool to the touch, about 10 minutes.
2. When the potatoes have cooled, use a paring knife to loosen the skins and peel them. Pass the peeled potatoes through a potato ricer or food mill and onto a baking sheet; let cool completely.
3. Lightly flour a work surface (ideally a wooden board) and pile the riced potatoes on top. Shape them into a mound with your hands and create a well in the center.
4. Stir ½ teaspoon of salt and the pepper into the beaten egg. Pour the egg mixture into the well and, working quickly, work the egg into the potato and gradually add the flour, kneading the dough as you go. The dough should be soft but firm and easy to handle; add an additional 1–2 tablespoons of flour if it is too sticky.
5. Bring a large pot of salted water to a boil. Meanwhile, lightly flour the baking sheet, as well as your work surface and hands. Divide the dough into 6 pieces and roll out each piece with your hands against the board to form a ½-inch-thick rope. Dust with more flour if the ropes are sticking to the board. Cut the ropes into ¾-inch pieces and lightly press each with your thumb or the back of a fork to flatten slightly. Transfer the gnocchi to the baking sheet as you work through the dough, keeping them in a single layer, and cover with a clean kitchen towel.
6. Make the Gorgonzola sauce: In a medium saucepan, melt the butter over medium heat. Add the shallots and cook until they begin to soften and become fragrant, about 1 minute. Add the cream and stock and bring it to a simmer. Continue to simmer until the mixture reduces and thickens into a thin sauce with some body, 4–6 minutes. (It will thicken further when you add the cheese.) Stir in the peas, . teaspoon of salt, ⅛ teaspoon of pepper and the nutmeg, and simmer for 1 minute more. Remove from the heat and stir in the Gorgonzola and parmesan. Adjust salt and pepper to taste. Cover to keep warm while you boil the gnocchi.
7. Working in 2 batches, add half of the gnocchi to the boiling water and stir once after each addition. As soon as the gnocchi rise to the surface, 3–4 minutes, use a spider or slotted spoon to transfer them to serving bowls. While waiting for the next batch to cook and rise, check the sauce. It should have a loose consistency. If it has become too thick, thin it with a small spoonful of the cooking water; stir well to incorporate it.
8. Top the finished batch of gnocchi with the sauce, an extra shaving of parmesan and a pinch of fresh herbs; repeat with the second batch. Serve immediately.
Make sure to always remove the green spots from potatoes, which contain a toxin called solacing that can be harmful in large doses. Also, try to buy organic potatoes, especially if you will be cooking and eating them with the skins on. Conventional potatoes have high levels of pesticides in the flesh and skin—even after washing.