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1
Preheat the oven to 400 degrees F.
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2
Season the potatoes with the oil, salt, and pepper.
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3
Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours.
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4
Remove from the oven and cool completely.
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5
Peel the potatoes, discarding the skin, and place in a bowl.
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6
Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy.
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7
Season with salt and pepper.
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8
Add the egg and 1/4 cup plus 2 tablespoons of the flour.
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9
Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper.
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10
Turn the dough onto the floured surface and roll into a log, about 1-inch thick.
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11
Cut the dough into 1-inch pieces.
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12
Roll each piece across the tines of a fork.
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13
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper.
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14
Bring the liquid just to a boil.
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15
Add the gnocchi and poach for 5 minutes.
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16
Remove the gnocchi with a slotted spoon and drain.
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17
Place the cream in a saucepan over medium heat.
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18
Bring to a simmer.
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19
Whisk in 3/4 of the cheese and season with salt and pepper.
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20
Cook, over low heat, until the cheese is melted and the sauce is smooth.
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21
Toss the gnocchi with the cream sauce.
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22
Spoon onto a large serving platter.
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23
Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.
