Baked Gnocchi with Mushrooms and
Gorgonzola Cream Sauce

makes 4-6 servings

Gnocchi:
2 lbs. (1 kg) russet potatoes
1-3/4 c. (425 mL) all-purpose flour
1 tsp. (5 mL) salt

Sauce & Mushrooms:
3/4 c. (175 mL) whipping cream
1/2 c. (125 mL) cubed Gorgonzola cheese
1/2 c. (125 mL) finely grated Parmesan cheese, divided
Salt and freshly ground black pepper to taste
1 Tbsp. (15 g) butter
1 large garlic clove, minced
1 small shallot, minced
2 c. (500 mL) cleaned, sliced assorted mushrooms, such as Crimini, Portabella and Shiitake

To make the gnocchi: Rinse the potatoes and place, unpeeled, in a large pot of cold water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 35 minutes. Drain and allow potatoes to cool. Using a small knife, peel the potatoes and mash them, preferably using a potato ricer, or with a regular potato masher until completely smooth. Place the potatoes on a lightly floured work surface and sprinkle with flour and salt. Knead the mixture until it is smooth and no longer sticky, adding a little more flour if needed. Divide the dough into 4 pieces. Using your fingertips, roll into long 3/4" thick (2 cm) ropes. Cut each rope into 3/4" (2 cm) pieces. Place the gnocchi on a lightly floured board. Using the tines of a fork, imprint each piece, flattening it slightly. Cover loosely and set aside. To make the sauce: Pour the cream into a small heavy-bottomed saucepan and bring to a slow boil. Lower the heat and add the Gorgonzola and 1/4 c. (60 mL) Parmesan, stirring until melted. Season with a little salt and a generous amount of freshly ground black pepper. Set aside until needed. To make mushrooms: In a large skillet, melt butter over medium heat. Add garlic and shallot. Sauté for 3-4 minutes or until softened but not browned. Add the sliced mushrooms. Increase the heat to medium-high and sauté for about 3-4 minutes, stirring constantly. Season with salt and freshly ground black pepper. Set aside. Meanwhile, bring a large pot of lightly salted water to a boil. Preheat oven to 400°F (200°C). Add half the gnocchi to the boiling water and cook for 2-3 minutes or until they bob to the surface. Remove the gnocchi with a slotted spoon, drain well and place in a large bowl. Repeat with remaining gnocchi. Pour half the cheese sauce over the gnocchi tossing well to coat each piece. Transfer to a lightly buttered ovenproof dish and scatter the mushrooms over top. Pour remaining sauce over the mushrooms. Sprinkle with remaining 1/4 c. (60 mL) Parmesan cheese. Season with salt and freshly ground black pepper. Bake for 20
minutes or until lightly browned and bubbling. Serve at once with steamed vegetables and a green salad.

Calories: 543; Protein 17.6 g; Carbohydrate 66.8 g;
Fibre 4.4 g; Fat 23 g/serving

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