Gorgonzola Dolce Fingerling Potatoes Radicchio And Rosemary Food

ROASTED POTATOES WITH THYME AND GORGONZOLA

Steps:

• Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.

GNOCCHI GRATIN WITH GORGONZOLA DOLCE

Steps:

• Place potatoes in a large pot. Add water to cover by 1"; bring to a boil, reduce heat to medium, and simmer until tender, 25-30 minutes. Drain; set aside and let cool slightly. Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 teaspoon salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.
• Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24"-long rope. Cut crosswise into 1" pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.
• Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
• Preheat oven to 375°F. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2-3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 tablespoon butter.
• Mix 3 tablespoons Parmesan, remaining 1 tablespoon butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining Parmesan over, then the breadcrumb mixture.
• Bake until the filling is bubbling and the topping is browned, 25-30 minutes.

ROASTED ROSEMARY FINGERLINGS

Steps:

• Preheat oven to 450°F
• In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
• Arrange potatoes in single layer, not touching, in nonstick roasting pan.
• Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.

GORGONZOLA DOLCE, FINGERLING POTATOES, RADICCHIO, AND ROSEMARY

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with the olive oil and season the entire surface with salt. Lay the radicchio over the surface of the pizza. Break the potatoes into 1-inch chunks and scatter them over the radicchio. Scatter the Gorgonzola and mozzarella around the potatoes and sprinkle the rosemary over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and serve.
• Petite Arvine (Valle D'Aosta)