Potatognocchi With Gorgonzola Cream Sauce

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   ["Place potatoes in a large pot and cover with cold salted water. Bring to a boil, lower heat to a simmer, and cook for about 15 minutes, until potatoes are cooked but still firm. Drain potatoes and transfer to a baking sheet to cool...", "Once cooled, pass potatoes through a food mill or ricer into a large bowl. In a second bowl, stir together the semolina flour and 2 cups of the all-purpose flour; reserve additional 1 cup of all-purpose flour for dusting.", "Pour the semolina mixture into the bowl with the potatoes and stir until fully combined. Transfer dough to a cutting board and form into a large 3-inch thick loaf; let dough rest for 10 minutes.", "To cook the gnocchi: bring a large pot of salted water to boil. Slice loaf into 1-inch slices. Dust a cutting board with the reserved all-purpose flour and roll dough into 1/2-inch thick logs and cut 1/2-inch pieces on a bias, and transfer gnocchi onto a well-floured baking sheet. Repeat with remaining dough...", "Working in batches, drop gnocchi into the boiling water to cook for 3 minutes, or until gnocchi floats to the top. Using a slotted spoon, transfer gnocchi to an oiled baking sheet to cool; repeat process with remaining dough.", "For the sauce, stir and cook onions and garlic with 2 to 3 tablespoons of oil over medium heat until onions soften. Add Gorgonzola cheese and continue cooking while stirring until cheese is starts to melt. Stir in chicken stock and cream.", "Bring mixture to a boil and simmer for 5 minutes, until cheese is melted and sauce begins to thicken. Add cooled gnocchi to the sauce and continue to simmer until gnocchi are hot and sauce has thickened enough to coat the dumplings.", "Add salt and pepper, to taste. Garnish with parsley and serve.", "Recipe adapted from Chef Vita Rizzuto

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* Per serving · 4 servings · Values may vary.