Recipe - Italian-Gnocchi

ALYCE MANTIA
4 md Boiling potatoes (about 2lb)
salted water
1 Egg yolk; lightly beaten
1 Cup flour
Additional flour to knead
SAUCE
1 tablespoon Butter
1 Clove garlic; very finely
minced
1 cup Heavy cream
4 ounce Gorgonzola
One fourth cup 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 One half 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 One half 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 Three fourths cup. Add 4 ounce 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 One fourth cup
chopped toasted walnuts and serve at once. This is very rich, but
WONDERFUL! Let me know if this works. Regards from Memphis, Alyce