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Gnocchi with Gorgonzola cheese

Giorgio Locatelli from Giorgio Locatelli Pure Italian
From Giorgio Locatelli, delicious home-made potato gnocchi in a creamy gorgonzola sauce

Gnocchi with Gorgonzola cheese

Method

1. Preheat the oven to 180°C/gas 4.

2. Put the unpeeled potatoes in a large saucepan, cover with salted water and bring to the boil. Simmer briskly for 15-20 minutes until tender, then drain. Peel and cut in quarters. Place on a baking sheet and put it in the oven to dry for about 5 minutes

3. Pass the potatoes through a mouli or coarse sieve set over a large bowl. Quickly stir in the flour and egg, and season with salt. When nicely blended, cover with a clean tea towel to retain the warmth.

4. Take a little of the potato mixture and roll into a long thin sausage. Slice into pieces about 2.5cm long. Using a gnocchi paddle or a fork, roll the gnocchi with your thumb. Roll it the other way to make ridges on the side.

5. Continue until you have used up all the potato mixture. Place the prepared gnocchi on well-floured trays as you work.

6. Meanwhile, bring a large pan of salted water to the boil. Drop in the gnocchi in batches. Simmer briskly for about 5 minutes until they rise to the surface. Drain gently using a wire scoop, and transfer to a warm serving dish.

7. While the gnocchi are cooking, melt the gorgonzola and butter in a saucepan over medium-low heat. When completely melted add the cream and boil for 1 minute.

8. Add the cheese mixture to the gnocchi and gently stir to mix. Sprinkle with chopped chives and serve immediately.

Cooks Notes:
To obtain the best gnocchi, prepare them while the potato mixture is still warm.

If you don't want to cook the gnocchi immediately, blanch them in boiling water after step 5, then immediately cool them in iced water. Place on trays and store in the fridge.

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Serves: 6-8

Prep: 50 min
Cook: 50 min

Ingredients
1kg floury potatoes, such as King Edwards or Maris Piper, unpeeled
330g Flour
1 egg, lightly beaten
250g gorgonzola cheese Gorgonzola cheese
30g Butter
3 tbsp double cream
salt and fresh ground black pepper
chopped chives, to garnish