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This recipe is classed as intermediate

Rating 3.40 / 5 (67 votes)

Prep time:
50 min
Cook time:
50 min
Serves:
6-8

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

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.

Ingredients

  • 1 kg floury potatoes, such as King Edwards or Maris Piperunpeeled
  • 330 g flour
  • 1 egg, lightly beaten
  • 250 g gorgonzola cheese
  • 30 g butter
  • 3 tbsp double cream
  • black pepper
  • chopped chives, to garnish

Tips and suggestions

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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Latest Comment

 

I haven't tried this recipe so can't comment on it but thought you may like to know that the Roman gnocchi 'a la Romana' is made from semolina not potato - perhaps this is why it doesn't have the same texture as in this recipe. Personally I love the Roman style the best

BarbaraS87261 BarbaraS87261  Posted 27 Jan 2012 4:07 PM
 

I first tasted Ghocchi in Rome and thought it was amazing, i was inspired to make it myself. I am a fairly good cook, ive used over 100 recipes on here. I tried making this recipe today, i followed the recipe exectly in every detail but somehow the texture was completely wrong. The texture and taste like uncooked unsweetened dough, or snails (and not the nice french ones) it didn't even taste like pasta or potato or anything inbetween. My advice to you, is if this is the first time of making gnocchi, even if your an intermiate cook like me, use a more detailed recipe, there are other good ones on here. If you haven't even tried gnocchi before then i advise buying some already made first so you know what your working to. One thing i would say is the gorgonzola sauce is amazing, and easy. 2 members of my family can't stand cheese sauce and even they loved it. If you decide to use this gnocchi recipe, make sure you watch the video first! I will still try to make gnocchi again but maybe using a different recipe. I'll definately use this sauce again though

LauranneW85103 LauranneW85103  Posted 29 May 2011 11:55 PM
 

Heaven in a bowl.

Chris_P Chris_P  Posted 22 Mar 2010 8:22 AM
 

emiliaD4101 emiliaD4101 Posted 22 Oct 2009 2:59 AM