Gnocchi with 3 cheese sauce & walnuts
Recipe by: Giulio Loreggian
Serves: 2
Preparation time: 10 minutes
Chilling time: 30 minutes
Gnocchi
800 g floury potatoes
200 g Italian ‘00’ flour
1 medium egg
salt and pepper, to taste.
60 g Parmesan cheese, freshly grated
Preheat the oven to 200°C/ Gas 6. Pierce the potatoes a few times with a knife, place in the oven and bake for 1 hour until tender. Scoop the cooked flesh out into a bowl and mash to a purée.
Mix the potato purée with the flour and egg. Work it together, kneading with your hands, until it is a homogeneous mixture. Taking a little at a time from the pile of dough, form it on a floured work surface into sausage shapes 2cm in diameter. Cut 2cm chunks with a knife then lightly press away from you, against the tines of an upright fork to get ridge indentations. (These will help to collect more sauce.) Place the finished gnocchi on a clean pre-floured clot
3 cheese sauce
1 cup finely grated parmesan cheese
1/2 cup mascarpone cheese
1/4 cup milk
100g mild blue-vein cheese (see note)
625g packet potato gnocchi
2/3 cup roughly chopped walnuts, toasted
1 tablespoon chopped fresh chives
Baby rocket, to serve
Method Sauce
Place parmesan, mascarpone, milk and blue-vein in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until smooth (don’t boil). Season with pepper.
Meanwhile, cook gnocchi in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add cheese sauce. Toss to coat.
Spoon gnocchi mixture into bowls. Top with walnuts and chives. Serve with baby rocket.
Recipe as seen on Afternoon Express
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