Recipe - Potato Gnocchi With A Gorgonzola Sauce

1 pound Baking potatoes; washed
Oil
Salt
Freshly ground pepper
1 lg Egg
One half Cup; plus 2 tablespoons
; flour
2 cup Milk
1 cup Water
1 teaspoon Olive oil
1 cup Heavy cream
1 pound Gorgonzola cheese

Preheat the oven to 400 degrees F.

Season the potatoes with the oil, salt and pepper. Place on a baking sheet
and bake until tender, about 1 to 1 One half hours. Remove from the oven and
cool completely. Peel the potatoes, discarding the skin, and place in a
bowl. With a hand potato masher, mash the potatoes until smooth. Season
with salt and pepper. Add the egg and One fourth cup plus 2 tablespoons of the
flour. Sprinkle the remaining One fourth cup flour on a baking sheet, lined with
parchment paper. Turn the dough onto the floured surface and roll into a
log, about 1inch thick. Cut the dough into 1inch pieces. Roll each piece
across the tines of a fork.

In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt
and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for
5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the
cream in a saucepan over medium heat. Bring to a simmer. Whisk in the
cheese and season with salt and pepper. Toss the gnocchi with the cream
sauce. Spoon onto a large serving platter. Garnish with black pepper.

Yield: 4 to 6