- Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total.
- Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently.
- Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.
- Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter.
- Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.
- This recipe yields 8 (first-course) servings.
Notes:
Recipe from the R.S.V.P. column - L’Osteria, Paris, France |
