Alright, so this one is what I like to call my “signature recipe” its my go to for dinner parties, special events and when I need some therapy cooking time in the kitchen. This particular recipe contains Gorgonzola Cheese which is a full flavoured Blue Cheese. Don't let this scare you off, the flavours in this dish are harmonious and mellow with a little Unami kick to cut through the creamy texture.
Homemade Gnocchi was something I never really considered making from scratch. I was in the habit of buying pre-made Gnocchi all the time! Yes for sure it is quick to get off the shelf but every time I felt like what was meant to be soft little pillows of potato, turned out to be hard little nuggets of starchy regret. It had me thinking; surely Gnocchi can be more delicious then this? These little processed potatoes were definitely not doing my cooking skill any justice what so ever. And frankly it was time I got in the kitchen and started cooking. I hope you enjoy this one. It is one of my all time favourites! It is a great way to show off your cooking skills and impress the masses. Personally I love pairing this dish with a fresh simple salad and a nice bottle of red wine. Its delish! Have fun x

Ingredients

Gnocchi

6 Large Potatoes
1 cup Plain Flour
2 Egg Yolks
Generous pinch salt
1/2 Tsp Dried Nutmeg

Gorgonazola Bacon and Mushroom Sauce

1 Tbs Olive Oil
3 strips Bacon Rasher
1 clove Garlic
6 sliced Swiss Flat Mushrooms
1/2 cup Cream
90 grams Gorgonzola Cheese, Half a packet

Instructions

Gnocchi

1
PREHEAT-

Preheat your oven to 180C

POKE-

Using a fork poke a few holes into each potato.

BAKING POTATOES-

Place potatoes into a large baking dish and in oven for 45 minutes or until light brown on outside and cooked inside.

COOL DOWN

Let cool for a few minutes then cut each potato in half and scoop the inside out using a spoon. Put mash into a large bowl and discard of skin.

MASH-

Use a fork or Mashing utensil to mash up potato until smooth (no lumps)

SEASONING-

When the potato is looking nice and smooth you add the white pepper, sea salt and Nutmeg.

MIX UP-

Mix thoroughly using large spoon and then start adding your egg yolks one by one. Mixing a little bit in between

FLOUR-

Once eggs are incorporated into mixture, start adding the flour tablespoon at a time.

MIX-

Using your hands start forming the mixture into a soft dough like ball. You will know it is ready when the wet potato comes off of side of bowl and mixture is slightly firm and kneadable.

BOIL-

Add water into a large saucepan and heat up whilst continuing steps below.

KNEAD-

Add some flour on a flat surface (kitchen bench) and push dough out onto it.

Using your hands divide dough into 4 parts. (this will make forming the gnocchi easier. Now working with a smaller dough ball, use the palms of you hand to gently roll the piece into a long noodle shape (pictured) Then repeat this with other pieces of dough.

SLICE-

Using a sharp knife slice each gnocchi row into 2 cm squares. Set aside covered by cling wrap on a floured plate.

COOK-

Once water has reached boiling point, Cook the Gnocchi in small batches until they float to the top of the water. (NOTE)

Gorgonzola Bacon And Mushroom Sauce

1
PREHEAT GRILL-

Preheat grill on high

SAUTEE AND FRY-

In a large OVEN SAFE fry pan or baking dish add butter and olive oil. Cook on medium heat until butter completely melts. Add chopped bacon and fry until edges are slightly golden and fat has slightly rendered. Add sliced garlic ,mushrooms and sage then cook until garlic has softened, and sage is wilted.

CREAM-

Add the cream and broken up pieces of Gorgonzola Cheese.

MIX-

Slowly mix with a wooden spoon until you can see a smooth white sauce has formed. Remove from heat and then add the Gnocchi.

Using a wooden spoon carefully fold the sauce over the Gnocchi.

GRILL-

Place under grill until golden brown and oozy.

Enjoy!

Equipment

Large spoon
Knife
oven safe dish or frypan (that fits under your grill)
cutting board

Notes

Baking Potatoes-

You really want to make sure that the potatoes have cooked through for the bake. This can take some time. usually around 45 mins to even an hour depending on your oven. Don’t be tempted to crank your oven to the hottest temp because it will just brown the outside and won’t cook the potatoes on the inside.

Creating Gnocchi Dough-

Don’t skip the mashing part. I found this made a huge difference with how easy it was to keep a good consistency with dough. The smoother it is before you add the egg and flour, the better!

Let your Gnocchi mash cool a little before adding your eggs otherwise they can scramble. You want the temperature to be slightly warm.