Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map

Gnocchi Di Patate

Gnocchi Di Patate

Gnocchi Di Patate

Part of the Italian Collection

FOR THE GNOCCHI

2 large baking potatoes

95g plain flour

1 large egg, lightly beaten

salt and pepper

FOR THE SAUCE

1 tbsp olive oil

2 shallots, peeled and finely chopped

2 cloves garlic, crushed

150ml white wine

250g gorgonzola

Method

Bake the potatoes in the oven. When cooked, cool slightly, cut in half and scoop out the flesh. Quarter and coat the skins in grated cheese, grill and serve as an aperitif.

Whisk the potatoes till smooth and creamy, let them cool. Add the sifted flour, along with a tbsp of beaten egg, season lightly and bring the mixture together using a fork. Using your hands, knead the mixture lightly to a soft dough, adding a little more egg if it seems dry. Transfer the mixture to a lightly floured surface, flour your hands and divide it into quarters. Roll into a thin sausage shape, then cut it on the diagonal into 2.5cm pieces placing them on a tray, cover with cling film and leave to rest for 30 minutes in the fridge.

Using a fork with the prongs facing upwards, press the fork down on one side of each gnocchi so that it leaves ridges. To cook, first heat a large shallow pan of water to a rolling simmer, then drop the gnocchi into the water and cook for about 3 minutes. They will start to float to the surface after about 2 minutes but they need 3 minutes altogether. When they are ready, remove the gnocchi with a draining spoon and transfer them to a warm serving dish.

For the sauce, heat a little oil and sweat the shallot and garlic gently until soft. Add the wine and simmer gently until the alcohol evaporates. Pour the cream into a saucepan and heat. Add the crumbled gorgonzola and stir before pouring over the gnocchi.

Stir to coat and eat straight away.

 

by Nikki Legon

© Living Magazine / originally published in April 2015