Gnocchi with Gorgonzola and Peas

Name: Gnocchi with Gorgonzola and Peas
Yield: serves 6
Ingredients: 1 1/2 pounds russet potatoes; 3/4 teaspoon kosher salt, plus more for pasta pot; 2 large eggs, beaten; 1 1/2 to 2 cups all-purpose flour, plus more for work surface; 2 tablespoons unsalted butter; 1/2 cup heavy cream; 1 cup chicken stock (see page 40), vegetable stock, or pasta water; 10-ounce box frozen peas, thawed; 6 ounces Gorgonzola, crumbled; 1/4 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

At our home, when we were newly arrived immigrants, for Sunday dinner it was either gnocchi or garganelli with sugo. The sugo, a rich sauce, was made of either chicken or cubed veal or pork—all second cuts of meat—which created a first-class sauce. The sugo does take two to three hours to make, so, if you have no time for the sugo and have a good piece of Gorgonzola, try this sauce. It will take no more than ten minutes once you have the gnocchi done.

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