About this recipe:Making homemade gnocchi is really easy with this foolproof gnocchi recipe. I wondered how difficult it was until my friend Susanne's mother gave me this recipe. Now we eat homemade gnocchi at least once a month. The gorgonzola sauce is delicious.
For the gnocchi
800g floury potatoes, peeled
For the sauce
salt and freshly ground black pepper to taste
grated Parmesan cheese to serve
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Method Prep:20min › Cook:35min › Ready in:55min
Boil potatoes for 20 minutes until soft, then drain and while still warm pass through a potato ricer. Add the flour and knead the whole mixture well into a smooth dough.
Sprinkle work surface with a little flour. Roll part of the gnocchi dough into a 2cm-thick sausage. Cut the sausage into 2.5cm-long pieces.
Bring a large pan of salted water to the boil and add the gnocchi to the boiling water in portions. When the gnocchi float to the surface, wait 1-2 minutes and then pick them out with a slotted spoon. Bring water to the boil again and boil the next portion.
Melt the gorgonzola and butter together in a pan over a low heat. Pour in the cream and cook for about 3-4 minutes until the cream is thick. Season with salt pepper and pour over the gnocchi. Sprinkle with some Parmesan cheese and serve immediately.
I have never made fresh Gnocchi before and am a beginner cook but this recipe was easy to follow. The Gnocchi turned out a little soggy but actually tasted very nice and the sauce was very rich so lovely as a small portion for a starter. - 28 Sep 2010