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Blue cheese gnocchi

A recipe from the Good Food collection.


Blue cheese gnocchi
Blue cheese gnocchi
500 g (1 lb 2 oz) all-purpose potatoes, quartered
155 g (5½ oz/1¼ cups) plain (all-purpose) flour


300 ml (10½ fl oz) pouring (whipping) cream
125 g (4½ oz) gorgonzola cheese, roughly chopped
2 tablespoons snipped chives


1. Cook the potatoes in boiling salted water for 15–20 minutes or in the microwave until tender. Stir through a generous amount of salt. Drain the potatoes then mash until completely smooth. Transfer to a bowl.

2. Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand. Continue kneading until all the flour is worked in and the dough is smooth. This should take a few minutes and will be sticky at first.

3. Divide the dough into three and roll each portion into a sausage that is 2 cm (¾ inch) thick. Cut into 2.5 cm (1 inch) lengths and, using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).

4. Bring a large saucepan of water to the boil. When rapidly boiling, drop in the gnocchi, then reduce the heat and simmer until the gnocchi rise to the surface. This will take 2–3 minutes. Lift the gnocchi out of the water with a slotted spoon and drain well. Keep warm on a serving dish.

5. Put the cream in a small saucepan and bring to the boil. Boil rapidly, stirring constantly, for about 5 minutes, or until the sauce has reduced by a third. Remove from the heat and stir through the cheese. Season and pour over the gnocchi. Scatter the chives over the top and serve immediately.

Main ingredient:
Lunch, Main-course


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