Potato gnocchi, Gorgonzola butter sauce and cherry tomatoes gratin

serves four

Gnocchi dough
2½ lbs (1.1 kg) russet potatoes (about 4 large potatoes), mashed
2½ cups (600 ml) all-purpose flour, plus ½ cup more for working the dough
1 large egg
½ tsp (2.5 ml) salt

½ cup (125 ml) Cappellari breadcrumbs, toasted

Rule of thumb, ½ cup flour and 1 medium sized potato per person of gnocchi dough.

Rinse and boil potatoes with the skin on from cold lightly salted water until tender, strain and cool.
Peel and mash potatoes.
Mix all the dough ingredients and knead into a dough ball.

Roll and cut gnocchi dough into fairly large dumplings, cook in salted boiling water until they float to
the top, strain.
Preheat oven to 400° F (200° C), toast Cappellari breadcrumbs 2-5 minutes on an oven tray lined with parchment paper.  Sprinkle on gnocchi once plated.

Gorgonzola butter sauce
2-3 tbsp (30-45 ml) butter
¼ cup (60 ml) Gorgonzola cheese, crumbled
1 cup (250 ml) pasta water
1-2 tbsp (15-30 ml) beurre manie*

*Beurre manie
1 oz (25 g) soft butter
1 oz (25 g) all-purpose flour
Knead the flour and butter together with a spoon to make a soft dough.

In a saucepan heat butter on medium heat, add Gorgonzola and pasta water and whisk.  Bring to a simmer and thicken with beurre manie, whisk.  Simmer 2 more minutes on medium-low heat.

Cherry tomato gratin
Cherry tomatoes
Cappellari breadcrumbs original, to sprinkle

Cut tops and bottoms of cherry tomatoes so they stand, then cut in half.  Sprinkle with Cappellari breadcrumbs and bake 2-5 minutes in a preheated 400° F (200° C) oven on an oven tray lined with parchment paper.

Plate and top with crumbled Gorgonzola cheese, serve