"We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce–a sweeter, milder variety of blue cheese–and topping them with crisp breadcrumbs...."
INGREDIENTS
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1 pound russet potatoes
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1 large egg
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1 large egg yolk
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6 ounces Parmesan, finely grated, divided
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1 cup all-purpose flour plus more
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1 teaspoon kosher salt plus more
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1/2 teaspoon freshly grated nutmeg
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1 cup heavy cream
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1 sprig rosemary
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1 1/4"-thick slice fresh ginger
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2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
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3 tablespoons fine dried breadcrumbs
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4 ounces Gorgonzola dolce or other mild blue cheese