Gnocchi with Mushrooms and Gorgonzola Sauce

• Vegetarian

• Produce

  • 12 oz Mushrooms, assorted
  • 2 lbs Yukon gold or russet potatoes

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 cup Vegetable stock, homemade or store-bought low-sodium

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1 Pinch Cayenne pepper
  • 1 Pinch Nutmeg
  • 4 tbsp Salt, Coarse

• Oils & Vinegars

  • 1 Olive oil
  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 oz Gorgonzola cheese
  • 1 cup Heavy cream

Found on marthastewart.com