BLUE CHEESE SAUCE FOR GNOCCHI RECIPES

Steps:

• Cook the potatoes in boiling salted water for 15 to 20 minutes until tender.
• Stir through a generous amount of salt.
• Drain the potatoes well, then mash until completely smooth (a potato ricer is good for this).
• Transfer to a bowl.
• Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand, continuing to knead until all the flour is worked in and the dough is smooth.
• This should take a few minutes and the dough will be sticky at first!
• Divide the dough into three and roll each portion into a sausage that is 3/4 of an inch thick.
• Cut into 1 inch lengths and using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).
• Bring a large pan of water to the boil, and when rapidly boiling, drop in the bnocchi, then reduce the heat and simmer until the snocchi rise to the surface (this will take 2 to 3 minutes).
• Remove the gnocchi with a slotted spoon and drain well.
• Arrange on a warm serving dish and keep warm.
• Put the cream into a small pan and bring to the boil, boil rapidly, stirring constantly for about 5 minutes, until the sauce has reduced by one third.
• Remove from heat and stir in the cheese.
• Season with salt and pepper to taste and pour over the warm gnocchi.
• Scatter the chives over the top and serve immediately.

Steps:

• 1. Cook the potatoes in a saucepan of boiling water for 20-25 minutes or until tender when tested with a skewer; avoid testing too much as this will cause the potatoes to absorb water. Drain well, then set aside until just cool enough to handle. While the potatoes are still hot, use your fingertips to peel them. Using a potato ricer, puree the potatoes into a large bowl. Allow to cool slightly.

  2. Add the flour and salt to the potatoes, then use your hands to knead the mixture until a soft dough forms. If the mixture is still sticky, add a little more flour, but be careful not to add too much or the gnocchi will be heavy and tough. Turn the dough onto a lightly floured surface.

  3. Cut the dough into six even-sized pieces. Using your hands, gently roll each piece out to form a log about 1cm wide. Using a lightly floured knife, cut each log into pieces 1.5cm long. Working with one piece at a time, sit it, cut side down, on your index finger then roll the tines of a fork (facing upwards) over the other end and the sides of the gnocchi (wrapping it around your finger) to form a neat, rounded dumpling shape. The indentations from the fork and your finger create a textured surface, which will help sauces to cling to the cooked gnocchi.

  4. Bring a large saucepan of salted water to the boil. Add half the gnocchi and cook over high heat until they rise to the surface. Continue cooking for another 10 seconds, then remove the gnocchi with a slotted spoon, draining well, and transfer to a large plate or tray. Repeat with the remaining gnocchi.

  5. Meanwhile, bring the cream to the boil in a large frying pan then add the cheese and sage. Cook, tossing the pan occasionally, for 2-3 minutes, or until the cheese has partially melted and the sauce has thickened to a coating consistency. Add the gnocchi and briefly toss to coat. Season to taste with salt and freshly ground black pepper. Divide among warmed bowls, scatter with the walnuts and a few extra sage leaves, and serve immediately with a green salad.