Gnocchi di patate

gnocchidipatate_side

I made this as I had about 500g of mashed potato, half a tub of ricotta and some double cream (fast approaching its sell-by-date). Not a very colourful dish, but great comfort food! Serves 2.

  • 500g mashed potato
  • 130g strong (sifted) white flour (plus extra for rolling out the gnocchi)
  • 125g ricotta
  • 100g gorgonzola (grated)
  • 100ml double cream
  • Black pepper

Mix together the mashed potato, flour and ricotta. Turn out onto a floured surface and knead until smooth and thoroughly mixed together. Cut into 3 pieces and roll each into a ‘sausage’ (about 2.5cm in diameter). Cut each sausage into 1cm thick slices (these will flatten out as you cut them as the potato, flour and ricotta dough is very soft), place on a floured tray, and leave in the fridge for at least an hour.

Cook by boiling about 5 litres of water in a large pan. Tip the gnocchi into the boiling water (the gnocchi are likely to be a bit sticky, so you may have to ease them off the tray with a knife/spatula). Remove the gnocchi on to 2 plates as they rise to the surface of the boiling water (using a slotted spoon) and keep them warm in a low oven.

In a small saucepan, gently heat the gorgonzola and the cream, mixing all the time, until it just begins to boil. Pour over the gnocchi and grind over black pepper to taste.