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Gnocchi with Mushrooms and Gorgonzola Sauce
Ingredients
  • subheading: For the Gnocchi:
  • 2 cups all-purpose flour, plus more for dusting
  • 2 pounds Yukon Gold or russet potatoes
  • 3 tablespoons coarse salt
  • 2 large eggs
  • ΒΌ teaspoon freshly ground black pepper
  • Olive oil, for brushing
  • subheading: For the Sauce:
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 tablespoon coarse salt, plus more for seasoning
  • 1 cup heavy cream
  • 1 cup homemade or store-bought low-sodium vegetable stock
  • 4 ounces Gorgonzola cheese
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped
Steps
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