Homemade Gnocchi
Indulge in the delightful combination of comfort and sophistication
Serves
4Prep
30 minsCook
20 minsMethod
- In a large pot, boil the potatoes and pumpkin until tender. Drain well and let cool.
- Once cooled, mash the potatoes and pumpkin together in a large bowl until smooth. Add the flour, egg, and a pinch of salt, then mix to form a soft dough.
- Dust a clean work surface with flour. Divide the dough into four parts and roll each one into a long, sausage-like shape. Cut each roll into small pieces to form the gnocchi.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Drain and set aside.
- In a large frying pan, melt the butter over medium heat. Add the sage leaves and cook until crisp.
- Add the blue cheese to the pan, stirring until it melts and forms a creamy sauce. Stir in the currants.
- Add the cooked gnocchi to the pan, stirring to coat with the sauce. Cook for a couple of minutes until heated through.
- Serve the gnocchi hot, sprinkled with extra blue cheese and sage, if desired. Enjoy this comforting and luscious dish!
Ingredients
- 500g potatoes, peeled and quartered
- 500g pumpkin, peeled, deseeded, and cubed
- 300g all-purpose flour, plus extra for dusting
- 1 egg
- Salt to taste
- 100g blue cheese
- 50g unsalted butter
- A handful of fresh sage leaves
- 50g currants