Baked Gnocchi with Broccoli and Blue Cheese
Serving: 4
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Directions
- To make the gnocchi, put the potatoes into a mixing bowl and while still hot, mix in the butter, egg, flour and season.
- Knead for a few seconds.
- Take a little potato dough and roll with your hands until it is the thickness of your finger.
- Cut into 3cm pieces. Place the pieces in the palm of your hand and make a dimple in the dough with your thumb. Place on a floured surface and continue until all of the dough is used.
- In plenty of boiling salted water drop the gnocchi in one by one. As the gnocchi rises to the surface, remove with a slotted spoon and drain.
- Preheat the oven to 180°C.
- Lightly butter an ovenproof dish.
- Put the gnocchi, broccoli, cheese and cream in a bowl and stir well. Season.
- Spoon the gnocchi mixture into the dish and bake until golden and bubbling, about 20 minutes.
- Sprinkle with the Parmesan, pumpkin seeds and serve with a fresh green salad.
Ingredients
- 500 g potatoes, baked, peeled and purée
- 5 ml (1tbsp) butter
- 1 (1tbsp) butter
- 150 g cake flour
- salt and freshly ground black pepper, to taste
- 300 g salt and freshly ground black pepper, to taste
- 100 g blue cheese, crumbled
- 250 ml (1 cup) fresh cream
- salt and freshly ground black pepper, to taste
- Parmesan, freshly grated to serve
- Pumpkin seeds, to serve