Rustic Tomato and Basil Gnocchi with Gorgonzola Cream

Ingredients

Instructions

1. 1 Boil the peeled potatoes in salted water until fork-tender. Drain and allow to cool slightly.
2. 2 Mash the potatoes until smooth, then combine with sifted flour, egg, and salt. Knead gently until a soft dough forms.
3. 3 Divide the dough into four pieces. Roll each piece into a rope about 3/4 inch thick, then cut into 1-inch pieces.
4. 4 Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
5. 5 In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook until they start to soften, about 5 minutes. Stir in the torn basil leaves.
6. 6 For the gorgonzola cream sauce, melt butter in a small saucepan over low heat. Add heavy cream and gorgonzola cheese, stirring until the cheese has melted and the sauce is smooth.
7. 7 Add the cooked gnocchi to the skillet with tomatoes and basil. Toss gently to combine, then pour the gorgonzola cream sauce over the gnocchi.
8. 8 Serve immediately, garnished with additional basil if desired.