Gnocchi au Roquefort
Light potato pillows, these dumplings are boiled until cooked and served with a vibrant green, herby, blue cheese sauce.
Potato gnocchi (4 portions)
700g Mash (cooked/passed)
100g 00 Flour
10g Cornflour
2 Egg yolks (Burford brown, Clarence Court)
Salt+pepper
To make mash, place 6 medium sized potatoes in a baking tray with salt and bake at 200C for 1 hour or until soft. Cut the potato in half whist still piping hot and push through a sieve.
Allow the potatoes to cool then gently mix all ingredients toether by hand, being careful not to over work. Adding 00 flour where necessary - dough wants to be quite dry.
Place Gnocchi dough in a piping bag, cut the end to desired size and pip long tubes of gnocchi on to the floured chopping board. Cut and give the desired shape.
Bring a large pan of salted water to the boil, place gnocchi in the water and cook until they float to the top.
Spinach pesto (4 portions)
25g Basil (picked)
75g Spinach (weigh, then wash)
100g Olive oil
40g Hazelnuts (toasted)
Salt+pepper
Blanch the spinach and basil in boiling water and refresh in ice water. Squeeze any remaining water and place the greens into the blender.
Blend with the olive oil and seasoning. Finally add the hazelnuts and pulse a few times, you don’t want this to be completely smooth.
To finish
100g Roquefort
40g Toasted hazelnuts
Olive oil
Heat the pesto in a pan with some pasta water, add nearly all the cheese and make a smooth sauce, add the hot gnocchi.
Plate up, sprinkle with more Roquefort and toasted hazelnuts.
