Get a taste of Italy at your next dinner party with this homemade potato gnocchi recipe - Gnocchi di Patate della Mamma Gorgonzola e Formaggi Misti.
Boil potato in salted water with the skin on when cooked, drain and leave on the side
When cool peel and mash into a puree
Mix in 3 beaten egg, nutmeg, 2 cups of flour
Add 2 beaten white of egg if required
Flour a stainless steel bench and roll little of the potato dough to form like a long rope about 2cm thick adding flour if too sticky. Do not add too much flour. Be Gentle when rolling
Cut in 2 or 3cm length pieces
Place in pot of 5L of boiling salted water 6 to 10 at a time
Scoop gnocchi up when they surface and place in a container with water and ice to cool then drain
To store toss in a small amount of olive oil to prevent sticking
Place desired sauce in pan & heat with a little butter
Add the gnocchi & toss with the sauce for several minutes
Serve with grated parmesan
In small saucepan add butter, cream, all the cheese cut in small cubes, chives, freshly ground, pepper and simmer until cheese melted.
Toss gnocchi with the sauce & serve in warm bowls. Sprinkle the gnocchi with the green peppercorns
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