Gnocchi with Blue Cheese Sauce
Well I’m not afraid to tell you that this needed testing on more than one occasion. We think we got it right...it is not as easy as it looks! The tasting part was easy, the ratio’s got tricky. I have to say that if you are using different potatoes, if you over chop or blend the potatoes, if you are heavy handed with the rolling, all of these things can make a big difference to your gnocchi love level!
Be gentle, be quick, cook it straight away and eat it straight away and you will be in gnocchi heaven. Another great recipe from our friends and chef James Dougherty at Bistro Bella Vista in East Perth. If you are hankering after authentic Italian food like mama used to make, this is your best bet...and the Sunday Roast!! Oh my.
But I digress, watch the video, download the recipe and then get rolling. Buon Appetito.
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- 1.2 Kilo Royal Blue potatoes
- 400 Grams flour, plus more for rolling
- 1 egg
- 1 Teaspoon pink salt flakes BUY
- 2 eschalots, finely chopped
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) ] BUY
- 400 Grams pure cream
- 150 Grams blue cheese
- Warmed tomato Ragu or passata, toasted walnuts, parmesan cheese and fresh basil leaves
Preheat oven to 160ºC.
Place potatoes into a large pot, cover with water and boil until tender when pierced through the centre with a knife. This could take 30-45 minutes depending on the size of your potatoes.
Place cooked potatoes onto a baking tray and bake 5 mins. Flip potatoes over and bake another 5 mins. Allow the potatoes to cool for 5 minutes.
Peel the potatoes while still hot (use a tea towel to hold onto them), cut into quarters and place into Thermomix bowl (maximum 1kg of potatoes). Chop 2 sec/speed 5.
Add flour, egg and salt and knead 30 sec/Interval.
Generously flour the bench and knead dough with floured hands adding more flour if necessary. The dough should be soft but not tacky/sticky.
Cut off a portion of the dough and roll in more flour into a long sausage shape. Repeat in portions with remaining dough.
Line up the sausages of dough and cut into gnocchi-sized pieces with a long sharp knife.
Bring a large pot of water to the boil. In small batches, cook the gnocchi until it floats to the surface of the water. Remove from the pot and repeat.
To make the Sauce: In a large frypan, saute eschalots in EVOO over medium heat until slightly caramelised.
Add cream and reduce until beginning to thicken.
Add blue cheese and stir through, cooking for a further few minutes until thickened and glossy.
Add cooked gnocchi to the sauce and gently stir through.
Serve gnocchi on top of a smear of Ragu/passata, topped with toasted walnuts, freshly grated parmesan cheese and fresh basil.
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