Potato Gnocchi with Blue Cheese, Olives and Tomatoes
800gr Sebago Potato
1 Whole Egg
300gr Plain Flour a little extra for dusting
1 Cup of Kalamatta Olives Deseeded
5 Ripe Tomatoes Deseeded and flesh cut into 2cm cubes
200gr Soft Blue Cheese
1 Cup Fresh Peas Blanched and refreshed
1 Cup Cream
1 Bunch Chervil Leave Picked
- Pre heat oven at 180 degrees Celsius and boil about 3 litres of water with about 3 table spoons of salt in it
- Place potatoes whole with skin on to roast, cook until soft.
- Once cooked, take skin off and grate through a microplane or grater to create a mash.
- Make a well in the potato mash and work the eggs in by folding the mix in half mixture at a time until well incorporated
- Dust the potato mix with flour and work in by kneading the mix
- Take out a ball of potato mix at a time and roll into 2cm thick logs then using a palette knife cut the log at every 3cm intervals to make the gnocchi pillows
- Blanch the gnocchi in the boiling, salted water until they float then place on an oiled tray.
- In separate pan, heat some butter until it starts to froth on medium heat.
- Add the gnocchi to brown slightly evenly on all sides
- Add cream and bring to boil then cheese and cook until it melts through. Evenly coat the gnocchi
- Season and serve on a plate.
- Garnish with peas, tomatoes, olives and chervil
I love blue cheese and coupled with potato gnocchi, it’s absolutely unbeatable!! It may be hard to make gnocchi for the first time but trust me, once you know the “feel” of how it should be, you’ll be making gnocchi every week end!!