MypinchofItaly
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I wanted to try this combination: Italian gnocchi and UK Blue Stilton
Serves 4, preparation time 30 minutes, total cooking time 40 minutes
Method
In a large bowl put the flour, a pinch of salt and set aside.
Peel potatoes and cook them (boiled in water or steam). Once cooked, crush them still hot with a fork or with a crushed potato and add them to the bowl with flour, add the egg and begin to work the dough with your hands until you get a soft and compact dough.
Put the dough on a large wooden chopping board, flour it so that the dough does not stick.
Cut it into three parts and begin to roll the first as little sausages of about 3 cm in diameter and cut it into 2 cm and cut into little cubes (see picture below)
Crush delicately with fingers each dough piece so that it becomes a small circle and put inside each one a piece of Stilton (see picture below)
Close each dough and put it between the palms of your hands and make a round shape, as if it were a meatball. If it was a bit too sticky, pour it a little more. Go on like this for the rest of the dough.
Put gnocchi well spaced together on a plate or a lightly floured chopping board.
In a pot boil salted water – or reuse the water in which you have cooked the potatoes, as I did – and plunge the gnocchi only when the water boiling and put the dumplings with a skimmer only when they get to the surface. So they "will say" that they are ready. Melt the butter in a saucepan or microwave with sliced sage.
Drain gnocchi, add the melted butter with sage, a light sprinkled of nutmeg and serve up.
Serves 4, preparation time 30 minutes, total cooking time 40 minutes
- 300 g. white flour
- 40 g. butter
- 150 g. Blue Stilton cheese
- 1 kg. potatoes
- 1 sprig of sage
- 1 egg
- salt to taste
- a sprinkling of nutmeg
Method
In a large bowl put the flour, a pinch of salt and set aside.
Peel potatoes and cook them (boiled in water or steam). Once cooked, crush them still hot with a fork or with a crushed potato and add them to the bowl with flour, add the egg and begin to work the dough with your hands until you get a soft and compact dough.
Put the dough on a large wooden chopping board, flour it so that the dough does not stick.
Cut it into three parts and begin to roll the first as little sausages of about 3 cm in diameter and cut it into 2 cm and cut into little cubes (see picture below)
Crush delicately with fingers each dough piece so that it becomes a small circle and put inside each one a piece of Stilton (see picture below)
Close each dough and put it between the palms of your hands and make a round shape, as if it were a meatball. If it was a bit too sticky, pour it a little more. Go on like this for the rest of the dough.
Put gnocchi well spaced together on a plate or a lightly floured chopping board.
In a pot boil salted water – or reuse the water in which you have cooked the potatoes, as I did – and plunge the gnocchi only when the water boiling and put the dumplings with a skimmer only when they get to the surface. So they "will say" that they are ready. Melt the butter in a saucepan or microwave with sliced sage.
Drain gnocchi, add the melted butter with sage, a light sprinkled of nutmeg and serve up.
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both taste and look, but Stilton is stronger as a taste, more flavorful. I bought a piece of Stilton a few weeks ago, devoured it all. Then I did not resist and bought another and the piece in the picture is what I used to fill these dumplings. The flavor is always decided but in cooking a little becomes more delicate .. a little.
I'm very happy my gnocchi were good for you and for your son! Gorgonzola piccante is very good for these gnocchi, so..I'm going to try your recipe!