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Gnocchi With Gorgonzola Dolce Sauce

This is about as decadent and as bold as it gets. The light pillowy gnocchi are wrapped in a smooth and rich sauce. Nothing about this is calorie friendly, but it's worth every bite. And your kids will love it.

What you will need:

1 lb Russet Potatoes

1 egg + 1 egg yolk

1/4 tsp nutmeg (preferably freshly grated)

1 cup all purpose flour + more for dusting

1.5 cup finely grated Parmesan cheese

1 tsp salt

1 sprig rosemary

1 piece of fresh peeled ginger (the size of the tip of your pinky)

2 tbsp soften unsalted butter

1/3 cup dried breadcrumbs

4 oz Gorgonzola Dolce, crumbled

How to make this divine dish:

Heat oven to 375 degrees.

1. Bring a large pot of water to a boil, reduce to medium heat once the water is boiling. Cut washed potatoes into 2-3" pieces and add to pot. Cook until tender, about 25 minutes. Drain and peel skins off.

2. Using a sieve or food mill, process the cooked potatoes so they are free of lumps. Place potatoes in a bowl and let them cool a bit.

3. Add egg, egg yolk, nutmeg, 1 cup of flour, 1/2 cup Parmesan cheese and 1 tsp salt to the potatoes and mix until completely combined. It should now look like a dough, sticky, but formed.

4. Dust your counter with flour and transfer dough to it. Work dough into a nice ball and sprinkle enough flour to the surface so the dough doesn't stick.