Homemade Gnocchi with Gorgonzola & Figs
Homemade Gnocchi with Gorgonzola & Figs. Gnocchis are the best cozy fall dish but pair them with a creamy Gorgonzola sauce that is rich decadent and delicious and some fresh figs and basil…addicting. And everything’s better homemade, am I right ?! So these homemade potato gnocchis with the sauce and toppings is everything !!
We haven’t made gnocchis in SO long. They are honestly one of my favorite things, but they are definitely heavy and give me that comfy cozy fall and winter vibe. So they aren’t our typical summertime dish. But now it’s September and fall is right around the corner and it’s also fig season. So we thought this was the perfect time to bring back gnocchi recipes.
This one is so perfect for fall…and while I am still in my summer mode, I am allllll for this dish. And I am also all for fig season. We are kind of addicted at the moment if you haven’t been able to tell. Our page is currently filled with figs and so is our fridge.
The fig season is so short and the shelf life for fresh figs is also short. So don't be surprised when you see even more recipes that are fig dishes this week. We just hope you like them as much as we do. Because they are indeed coming your way.
Anyway, even though it’s fall I am still all about the beach weekends. Last weekend was the last official week of summer and tomorrow is the last official day of summer. And while that makes me very sad, being at the beach makes it still summer in my mind. So while we are sharing lots of fall recipes, don’t sleep on the summer ones justtttt yet !!
Ingredients
1/4 cup butter
1/2 sweet onion; finely chopped
1 cup heavy cream
1/2 pound gorgonzola; cut into pieces
salt and pepper
8 ounces fresh figs; halved
1 cup fresh chopped basil
2 tablespoons olive oil
1 pound potato gnocchi (homemade recipe below or store-bought)
Directions
In a large skillet, heat the butter. When melted, add the onion. Sauté until softened for about 3 - 4 minutes. Add the cream, salt, and pepper. Simmer for 5 - 7 minutes. Add the gorgonzola and stir until melted.
In a medium bowl, add the figs, basil, and olive oil. Season with salt and pepper.
Cook the gnocchi. When they rise to the top, transfer the gnocchi to the skillet with the gorgonzola sauce. Cook for a few minutes, tossing to combine until the sauce is thick and creamy.
Serve topped with figs and basil.
Homemade Potato Gnocchi
Ingredients
8 medium potatoes
1 egg
1 egg yolk
1 tablespoon salt
2 - 3 cups flour
Directions
Puncture the potatoes with a fork in a few places. Bake for 1 hour in a 375 degree oven. Remove insides of potatoes. Discard skins. Mash potatoes through a ricer. Place in a large bowl. Add the egg, egg yolk, and salt. Mix together.
Start adding flour 1 cup at a time. Mix well after each cup. The mixture should be soft and pliable, and only slightly sticky. If it seems too sticky, add more flour.
Place the mixture on a wooden board and knead into a ball. Cut the dough into pieces the size of a large egg. Roll into 8 - 10 inch lengths, about the thickness of your thumb. Cut rolls into 1 inch pieces. Set aside to dry or freeze.
Boil a large pot of salted water. Add the gnocchi. When they rise to the surface cook for another minute. Drain. Add the gnocchi to the skillet with the brown butter sauce and toss to coat.
