Chef Shehu Fitzgerald: Potato Gnocchi with Gorgonzola Cream Sauce

• 1 1/2 lbs. boiling potatoes (no Russets! Yukon golds are great, as are red-skinned “new potatoes”)

• 1 1/2 cups flour, plus more for rolling

• Salt

• 1 small onion

• 1 head of garlic

• 6oz blue cheese

• 3oz Heavy Cream

Preparation:

1. Scrub potato clean and put in a large pot. Cover with cold water and bring to a boil. Add enough salt to make the water taste salty. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes after the water has come to a boil.
2. Drain potatoes and let cool slightly. Once they are cool enough to handle but still warm, use a paring knife to scrape off and discard the skins. Push potatoes through a ricer or food mill into a large bowl or mash with a large fork or potato masher thoroughly.
3. Stir in flour – it will seem like it won’t combine at first, but keep working it – eventually it will become a smooth, playdough-like dough.
4. Divide dough into four parts and work with one section at a time. Roll a section of dough into a long, inch-thick snake on a well floured surface. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces.
5. Take each dumpling and push it down the tines of a fork with your thumb, letting it drop onto a floured surface at the end. It should have tine marks on one side and a thumbprint on the other. This motion will take a few gnocchi to practice to get down, but then is quite easy. Arrange gnocchi on a very well floured baking sheet or tray. Repeat with remaining dough.
6. Gnocchi can sit, covered loosely, at room temperature for several hours. Or, loosely cover and refrigerate overnight. (For longer storage, place the gnocchi on a baking tray and freeze them. Once they are frozen, transfer gnocchi to a resealable plastic bag and keep frozen until ready to boil for up to six months.)
7. When ready to cook dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water. They will sink immediately. Give them a quick but thorough stir. Within about a minute they will float to the surface. Let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon.
8. Slice onions and peel garlic cloves. Then sautéed with butter and sugar to caramelize then add cooked gnocchi.
9. Sauce : In sauce pot heat up cream and cheese together then toss together with gnocchi and onions