Making gnocchi is quite relaxing!

Potato Gnocchi with Blue Cheese, Olives and Tomatoes

Serve 4

800gr Sebago Potato

1 Whole Egg

300gr Plain Flour                              a little extra for dusting

100gr Butter

1 Cup of Kalamatta Olives                 Deseeded

5 Ripe Tomatoes                               Deseeded and flesh cut into 2cm cubes

200gr Soft Blue Cheese

1 Cup Fresh Peas                              Blanched and refreshed

1 Cup Cream

1 Bunch Chervil                                Leave Picked

Sea Salt

Black Pepper

Method

1. Pre heat oven at 180 degrees Celsius and boil about 3 litres of water with about 3 table spoons of salt in it
2. Place potatoes whole with skin on to roast, cook until soft.
3. Once cooked, take skin off and grate through a microplane or grater to create a mash.
4. Make a well in the potato mash and work the eggs in by folding the mix in half mixture at a time until well incorporated
5. Dust the potato mix with flour and work in by kneading the mix
6. Take out a ball of potato mix at a time and roll into 2cm thick logs then using a palette knife cut the log at every 3cm intervals to make the gnocchi pillows
7. Blanch the gnocchi in the boiling, salted water until they float then place on an oiled tray.
8. In separate pan, heat some butter until it starts to froth on medium heat.
9. Add the gnocchi to brown slightly evenly on all sides
10. Add cream and bring to boil then cheese and cook until it melts through.  Evenly coat the gnocchi
11. Season and serve on a plate.
12. Garnish with peas,  tomatoes, olives and chervil

I love blue cheese and coupled with potato gnocchi, it’s absolutely unbeatable!!  It may be hard to make gnocchi for the first time but trust me, once you know the “feel” of how it should be, you’ll be making gnocchi every week end!!