Blue Cheese Gnocchi

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   Boil the potatoes in salted water for 15-20 minutes. Drain and then mash in a bowl until smooth. With one hand sprinkle the flour into the bowl and with the other hand knead the dough until the flour is worked in and the dough is smooth. Divide the dough into three balls and roll into sausage shapes that are 3/4 inch thick. Cut into 1 inch lenghts. Using floured hands press the gnocchi against a fork to slightly flatten and indent the top side slightly. Drop the gnocchi into boiling water and reduce the heat to a simmer. When they rise to the surface in 2-3 minutes lift them out with a slotted spoon and drain. Arrange on a serving dish and keep warm. Put the half and half into a small saucepan and bring to a boil. Boil rapidly for approximately five minutes until the liquid is reduced by 1/3. Remove from the heat and stir in the cheese. Season with salt and freshly ground pepper. Pour over the gnocchi and scatter the chives over the dish. Serve immediately.

* Per serving · 4 servings · Values may vary.

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