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Potato & polenta gnocchi with gorgonzola sauce
Potato & polenta gnocchi with gorgonzola sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 60ml (1/4 cup) vegetable oil
  • 1 bunch fresh sage, leaves picked
  • 500g pontiac potatoes, washed, chopped
  • 500ml (2 cups) water
  • 60g (1/4 cup) cornmeal (polenta)
  • 75g (1/2 cup) plain flour, sifted
  • 1 x 300ml carton thin cream
  • 150g gorgonzola cheese, crumbled
  • Salt & freshly ground white pepper
  • Melted butter, to grease
Instructions:
  • In a small frying pan, heat 1 tablespoon of oil over medium-high heat. Add one-third of the sage leaves and cook until crisp and bright green, about 1 minute. Drain on paper towel. Repeat with the remaining oil and sage leaves in 2 more batches.
  • In a saucepan, cover the potatoes with ample cold water and bring to a boil over high heat. Boil for 10 minutes or until tender. Drain and return to the pan. Let them sit for 5 minutes until cool, then peel off the skins. Mash the potatoes until smooth using a potato masher or fork.
  • In a saucepan, bring water to a boil, then lower the heat. Slowly whisk in cornmeal and cook while stirring for 8 minutes until it starts to pull away from the pan. Combine the polenta with the potato, mix well, and let it cool for 1 hour.
  • Combine the flour with the potato mixture, using your hands to form a stiff, slightly sticky dough. Transfer the dough onto a clean work surface and gently knead until smooth. Divide the dough into quarters. Roll out one portion into a 40cm long, 1.5cm thick sausage shape on a lightly floured surface. Cut the dough into 1.5cm pieces using a floured knife. Arrange the gnocchi on a baking tray lined with non-stick paper and cover with a tea towel.
  • In a saucepan, gently heat cream until almost boiling, then simmer uncovered until reduced by half. Stir in gorgonzola until melted and sauce is smooth. Season with salt and pepper to taste.
  • Preheat the grill to high. Brush 6 square or oval 250ml (1-cup) ceramic ovenproof dishes with melted butter and place them on a baking tray.
  • Bring a large saucepan of salted boiling water to a boil, then cook half the gnocchi for 1-2 minutes until they float to the surface. Drain and keep warm on a plate covered with foil. Repeat with the remaining gnocchi. Serve the gnocchi in dishes, top with gorgonzola sauce, grill for 1 minute until golden, and garnish with sage leaves before serving hot.

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