Gorgonzola & Chestnut Gnocchi
This Gorgonzola & Chestnut Gnocchi is the perfect Christmas leftover dish. If you're anything like my family you've bought too many potatoes, and no one is finishing all that blue cheese. We've included the recipe for making your own gnocchi, this can be made in advance and frozen. The gnocchi recipe is Umberto's mums, so you can all thank her for this.
700grams of medium-sized potatoes
250grams of 00 flour
1 knob of butter per portion
Making the gnocchi
Boil the potatoes whole, with the skin on, in salted water until soft.
Once done pass each potato through a potato ricer, make sure to remove the skin caught in the tray after each one. Do this just straight onto your kitchen counter or a chopping board, so they have plenty of room to cool and dry.
Leave the potato to cool completely.
Once cooled, bring the potato together into a pile. Create a well in the centre, add your egg and flour.
Combine the potato, egg and flour and mix into a dough. You don't need to knead it, just mix until it forms a dough.
Section the dough into 4 sections.
Roll each section into a long sausage and cut into evenly sized nuggets.
To shape the gnocchi, gently press and push it down the back of a fork, or pasta board if you have one.
Making the actual dish
Bring a large pan of salted water to the boil.
In a large deep frying pan, melt the butter and add a handful of sage. You want the pan on a medium / low heat, enough to melt everything but too hot and you'll split the sauce. When you add the leaves they should sizzle a tiny bit, if they're catching, your pans too hot.
Add your gnocchi to the boiling water.
Tear off chunks of your gorgonzola, add to the butter and melt.
Once your gnocchi has floated to the top of the water, add it to the sauce, using a slotted spoon.
Toss the gnocchi through the sauce of a minute, until it forms a nice creamy dish.
Serve immediately and top with crumbled chestnuts and a big helping of black pepper.