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Gnocchi with Mushrooms and Gorgonzola Sauce

The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.

Source: Martha Stewart Living, February 2004


For the Gnocchi

For the Sauce


Cook's Notes

The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be used, as it will make the potatoes gluey.

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How would you rate this recipe?
  • MS112628275
    2 SEP, 2011
    this dish taught me i dont like gorgonzola. . .lol! but if i substituted a different cheese im sure i would like it.

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