Potato Gnocchi in Gorgonzola Sauce Recipe
(serves  4)

500 g
1
150 g/ 1 1/4 cups
3 tbsp
30 g
150 g
125 ml
4 tbsp

To garnish:

main crop potatoes
large egg, lightly beaten
plain flour
milk
butter
Gorgonzola cheese, cubed
fresh cream
finely grated Parmesan cheese
black pepper and freshly grated nutmeg

basil leaves

Method:

1. Boil the potatoes with skins in salted water, or baked in the oven until tender. Drain and skin when cool.

2. Mash or rice the potatoes and beat in the egg and most of the flour.

3. Spread the remaining flour thickly on a work surface and gently knead the potatoes dough on it, gradually incorporating all of the flour.

4. Divide the kneaded dough into two and lightly roll each section into a cylinder about 36 cm long.

5. Cut each cylinder of dough into pieces 1.5 cm long. Flatten each one slightly with the tines of fork to create some ridges.

6. In a small saucepan warm the milk, butter and Gorgonzola, stirring steadily, swirling the pan to melt the cubed cheese. Add the cream and half the Parmesan. Bring to the boil, season with pepper and nutmeg, reduce the heat and keep warm.

7. Heat a serving dish in the oven. Bring a large pan of water just to simmering point. Cook the gnocchi in two or three batches, lifting them out using a slotted spoon 15-20 seconds after they float to the surface.

8. Transfer to the warmed serving dish and trickle some cheese sauce over each batch, stacking them on the dish as they are cooked. Scatter over the remaining Parmesan and garnish the dish with basil just before serving.

PREPARATION TIME: 15 minutes                                          COOKING TIME: 35 minutes

 

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