Gnocchi
2 pounds of russet potatoes
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2 cups of flour
1 egg
1 teaspoon salt and pepper
Bake potatoes until soft and allow to cool. Remove skin and pass through a ricer. Fold together 1 1/2 cups of flour, reserving 1/2 a cup for dusting, the egg and seasonings just until the dough holds together. IF dough is to moist add more flour and if its to dry add another egg yolk or water. Sprinkle remaining flour on working surface and roll the dough into a 1/2 inch thick rope. Cut the rope into 1/2 inch think pieces, sprinkling with flour to prevent them from sticking together. Bring slightly salted water to a boil. Drop pieces into water. After the gnocchi begins to float allow to cook for another 1 to 2 minutes then remove with skimmer. all to dry and toss with olive oil to prevent sticking. Fry gnocchi before serving.
Blue cheese cream sauce
3/4 cup of heavy cream
1 cup blue cheese
a pinch of salt and pepper
Heat cream over medium heat and stir in blue cheese until melted.
Toss gnocchi in sauce then serve.