Title: Italian-Gnocchi
Categories: Italian
Yield: 1 Servings

--------------------------------ALYCE MANTIA--------------------------------
4 md Boiling potatoes (about 2lb)
-salted water
1 Egg yolk; lightly beaten
1 Cup flour
Additional flour to knead
-SAUCE
1 tb Butter
1 Clove garlic; very finely
-minced
1 c Heavy cream
4 oz Gorgonzola
1/4 c Toasted walnuts; chopped

-ALYCE MANTIA Amy, here is what I do: Take 4 medium boiling
potatoes (about 2 lbs). Boil in salted water until tender (30 minutes or
so?). Drain and peel. Return to pan and mash over low heat with a potato
masher until no lumps remain. Remove from heat and mix in 1 egg yolk,
lightly beaten, and about a cup of flour. When well blended, turn onto a
floured board and knead in more flour (may take as much as another cup,
probably more like 1/2 cup) until soft and pliable but not too sticky. Cut
in 4 pieces and roll each into a rope about as thick as your thumb. Cut
into 1" lengths. Hold a fork, tines down, on the board with the curved side
away from you. Roll each piece against the tines to make the little
indentations about 1/2 way round and curve slightly (you really don't have
to do this but it looks cute, and IS authentic). Place on a floured baking
sheet as you do them. You can either cook right away or keep a few hours,
uncovered, in the fridge. Try this sauce over them: Melt 1 tbsp butter in
a medium pan. Add 1 clove garlic, very finely minced. Stir a couple of
times and add 1 cup heavy cream. Cook, stirring constantly, until reduced
to about 3/4 cup. Add 4 oz Gorgonzola and stir until melted. Now drop the
gnocchi into boiling salted water and cook until they just rise to the top,
1 to 2 minutes. Remove to a heated platter with a slotted spoon or skimmer
as they come up. Pour the sauce over them and sprinkle with 1/4 cup
chopped toasted walnuts and serve at once. This is very rich, but
WONDERFUL! Let me know if this works. Regards from Memphis, Alyce