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Time for GNOCCHI

Tuck into an Italian staple from 10 Greek Street


For the gnocchi:
1kg Maris Piper Potatoes
100g 00 flour – plus extra for dusting
3 egg yolks
30g grated parmesan
½ Nutmeg

For the sauce:
100g Gorgonzola
200g cream
Pinch of pepper
Fried sage & roast walnuts (for over the top)

Gnocchi, Gorgonzola, Walnuts & Sage

To make the gnocchi:
1. Cook potatoes in salted water until tender.
Put potatoes on baking tray & dry in oven at 150ºC for 10 minutes. Mash potatoes using a ricer.

2. Mix in nutmeg, parmesan & egg yolks, and salt & pepper to taste.
Sift in flour & knead softly.
Roll out, adding a little more flour if the dough is too wet.

3. Once rolled out into thin sausages, cut into 3cm little pillows. Bring water to the boil. Drop the gnocchi in; once they float to the surface, remove with a slotted spoon and place in a bowl filled with ice water to cool them down.

To make the gorgonzola sauce:
1. Boil the cream & gorgonzola.
Once you’ve achieved a nice consistency, add the gnocchi until warm through.

2. Check the seasoning.
Add fried sage & walnuts over the top for garnish.