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Dairy
Medium
1 Hour, 30 Minutes
Diets 
In honor of Rosh Chodesh Sivan, cook along as Chef Austin prepares his favorite light and fluffy gnocchi with a special bleu cheese sauce. Follow along on Rosh Chodesh Club!
2 each russet potatoes [use 2 per serving, eg. 4 potatoes for 2 diners; 8 potatoes for 4 diners]
1/2 to 1 cup Glicks All-Purpose Flour
1 each whole egg [use 1 per serving]
1 each egg yolk [use 1 per serving]
1 teaspoon salt
1 each onion [use 1 per serving]
4 each cloves of garlic [use 4 per serving]
1 tablespoon Glicks Flour
2 cups heavy cream
6 ounces bleu cheese
3 tablespoons butter
1 tablespoon salt
1 tablespoon white pepper
Herzog Generation VIII Double Creek Vineyard Cabernet Sauvignon
Bake potatoes at 350 degrees Fahrenheit for 45 minutes to one hour. Peel potatoes and shred the flesh with fork or grater.
Add your egg, flour, and salt. Mix until desired texture.
Set a large pot of salted water over high heat.
Roll dough out into one long strip. Cut to desired size and set aside while water is boiling.
Over medium to medium-high heat, melt butter in a pan.
Sweat your onions and garlic by placing them in the pan.
Add flour and mix thoroughly.
Add cream and reduce by half.
Add cheese and whisk until completely smooth.
Bring to a low simmer. DO NOT BOIL.
Add gnocchi to boiling water and let sit for a minute or two.
Scoop gnocchi out and add them to your sauce mixture.
Stir and serve.
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