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Gnocchi with Mushrooms and Gorgonzola Sauce

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

12 oz

Mushrooms, assorted

2

lbs Yukon gold or russet potatoes

2

Eggs, large

1 cup

Vegetable stock, homemade or store-bought low-sodium

2 cups

All-purpose flour

1/4 tsp

Black pepper, freshly ground

1 pinch

Cayenne pepper

1 pinch

Nutmeg

4 tbsp

Salt, coarse

1

Olive oil

3 tbsp

Olive oil, extra-virgin

4 oz

Gorgonzola cheese

1 cup

Heavy cream