Rustic Tomato and Basil Gnocchi with Gorgonzola Cream

Ingredients

• 1 pound potatoes, peeled and boiled
• 1 cups flour, sifted
• 1 large egg
• 1 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 2 tablespoons olive oil

• 1 cup heavy cream
• 4 ounces gorgonzola cheese, crumbled
• 1 tablespoon butter

Method

1. 01
   Boil the peeled potatoes in salted water until fork-tender. Drain and allow to cool slightly.
2. 02
   Mash the potatoes until smooth, then combine with sifted flour, egg, and salt. Knead gently until a soft dough forms.
3. 03
   Divide the dough into four pieces. Roll each piece into a rope about 3/4 inch thick, then cut into 1-inch pieces.
4. 04
   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. 05
   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. 06
   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. 07
   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. 08
   Serve immediately, garnished with additional basil if desired.