Recipe for Homemade Potato Gnocchi with a cheesy, creamy sauce
1 kg floury potatoes, skin on
1 XL egg
1 generous teaspoon salt
freshly ground black pepper
250 g cake flour (about 2 cups)
Blue cheese sauce:
500 ml fresh cream
200-250 g gorgonzola-style blue cheese
Boil or bake the potatoes until they are completely tender. Cool slightly and remove the skins (in Italy they believe that cooking the potatoes in their skins add a lot of flavour to the gnocchi).
Press the cooked potatoes through a sieve (this is a laborious process, but the end result is well worth it) or use a potato ricer to create finely minced potato.
Place the fine potatoes in a mixing bowl, then add the egg, salt, pepper and half of the flour. Use a fork or spoon to mix it, adding more flour as you need it (you might not need it all). Turn it out on a floured surface and delicately knead the mixture until it forms a ball that resembles smooth bread dough. Do not over work the dough – you’re looking to create a smoothly textured potato dough that is not lumpy but just kneaded to the right consistency.
Divide the dough into 8 pieces, then roll out each piece on a large floured working surface, one at a time, into a long sausage shape of about 2cm thick. Use a knife to cut each strand into gnocchi, flicking the pillows as you’re cutting (so that they don’t stick to the knife or to each other). Quickly toss in a light coating of flour, then pan-fry in butter on both sides until golden (about 1-2 minutes a side). Serve with blue cheese sauce.
Blue cheese sauce:
Place the cream in a small sauce pan over high heat. When it just comes to a light simmer, crumble the blue cheese into the cream and turn down the heat to very low, stirring for a few minutes until the cheese is completely melted. Pour a pool of sauce into bowls, then top with pan-fried gnocchi (and optionally some crispy fried sage leaves and a few drops of truffle oil or extra virgin olive oil).
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.