Gnocchi are perhaps one of the most famous Italian preparations. They are easy to cook and there is a thousand and one ways to prepare them: plain potato gnocchi, gnocchi made with butternut squash, Roman-style gnocchi prepared with semolina… and the gnocchi filled with cheese that we present you today.
We absolutely love Blue Stilton and we thought it would be a great celebration of the expat identity of My Pinch of Italy if we would combine such a famous Italian dish as gnocchi with such a delicious British product as the Stilton. Give these gnocchi a try and you’ll certainly come back wanting to make more!
Serves: 4 | Preparation time: 30 mins | Cooking time: 40 mins
- Potatoes: 1 k
- Plain flour: 300 g
- Blue Stilton: 150 g
- Butter: 40 g
- Sage, fresh: 5-6 leaves
- Eggs: 1
- Nutmeg: ½ a tsp
- Salt: to taste
Put the flour in a large bowl and add a pinch of salt. Peel the potatoes and boil them; whilst they’re still hot, use a potato masher or a fork to mash them, then add them to the flour, along with the egg.
Mix everything together until you get a compact dough.
Tip: Don’t knead the gnocchi dough too much, or they will become very hard and chewy once cooked.
Lightly flour your work surface. Cut the dough into three parts and roll it into little sausages with a diameter of about 3 cm. Cut each little sausage in pieces about 2 cm long.
Dice the Blue Stilton in small cubes. Use your fingers to delicately flatten each small piece of dough, and place the cheese on the dough.
To shape each gnocchi, fold in the edges of the dough over the cheese and then roll it into the palm of your hands as if you were making a meatball. Make sure that the gnocchi don’t stick to each other or to the wor surface whilst you’re preparing them by placing them on a lightly floured plate, with plenty of space between each other.
Bring a pot of salted water to a boil and put in the gnocchi. Remove them from the water with a skimmer as soon as they get up to the surface.
Tip: To cook the gnocchi, you can reuse the water you boiled the potatoes in!
Melt the butter in a pan and add the sage leaves. Once the butter has melted completely, pour it over the gnocchi. Sprinkle the nutmeg on top and serve warm.