1 RECIPE GNOCCHI (SEE PREVIOUS PAGE)
1 1/2 POUNDS RUSSET POTATOES
3/4 TEASPOON KOSHER SALT
2 LARGE EGGS, BEATEN
1-1/2 TO 2 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR YOUR WORK SURFACE
2 TABLESPOONS UNSALTED BUTTER
1/2 CUP HEAVY CREAM
1 CUP CHICKEN STOCK (OR VEGETABLE STOCK OR PASTA WATER)
1 (10-OUNCE) BOX FROZEN PEAS, THAWED
6 OUNCES GORGONZOLA, CRUMBLED
1/4 CUP GRATED GRANA PADANO OR PARMIGIANO-REGGIANO
Bring a pot of boiling salted water to cook the gnocchi.
For the sauce, heat a large skillet over medium-high heat. Melt the butter, then add the cream and stock. Once the mixture simmers, add the peas. Bring to a rapid simmer and cook until reduced to a sauce, about 5 minutes. Stir in the gorgonzola until it dissolves in the sauce. Keep the sauce warm while you cook the gnocchi.
Meanwhile, shake excess flour from the gnocchi and add to the boiling water (don’t crowd the gnocchi; cook in batches if necessary). Once the gnocchi rise to the surface, simmer until cooked through, about 2 minutes. Remove the gnocchi directly to the sauce with a spider. Toss the gnocchi in the sauce for a minute (add a little pasta water if it seems too tight), just to coat the gnocchi with the sauce, then remove from the heat.
Sprinkle with the grated cheese, toss and serve.