Baked Gorgonzola Gnocchi

Ingredients:
1 pound russet potatoes
1 large egg
1 large egg yolk
6 ounces parmesan, finely grated, divided
1 cup all purpose flour plus more
1 teaspoon kosher salt plus more
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
1 sprig rosemary
1 1/4-inch thick slice fresh ginger
2 T (1/4 stick) unsalted butter, room temperature, divided
3 T fine dried breadcrumbs
4 ounces Gorgonzola dolce or other mild blue cheese

Preparing the gnocchi:
Place potatoes in a large pot. Add water to cover by 1 inch; bring to a boil, reduce heat to medium, and simmer until tender, 25 to 30 minutes. Drain; set aside and let cool slightly.

Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup parmesan, 1 cup flour, 1 teaspoon salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24-inch long rope. Cut crosswise into 1 inch pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on one side. Place on prepared baking sheet and lightly dust with flour.

DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 tablespoon butter.

Mix 3 tablespoons parmesan, remaining 1 tablespoon butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining parmesan over, then the breadcrumb mixture.

Bake until the filling is bubbling and the topping is browned, 25 to 30 minutes.

Serves 4 to 6