Homemade Gnocchi with Blue Cheese Sauce
Golden brown dumplings of potato coated in creamy blue cheese sauce.
Ingredients
For the Cheese Sauce
- 15 Grams Flour
- 15 Grams Butter
- 25 Grams Blue Cheese
- 50 Grams Cheddar Cheese
- To Taste Salt and Pepper About a pinch of each
- 3 Cloves Garlic Peeled
- 250 Ml Water
For the Pasta
- 2 Whole Russet Potatoes
- 1-2 Whole Eggs
- 50 Grams Flour
- 1 Tsp Salt
- 1 Tsp Pepper
Instructions
- Wash the potatoes and poke with a fork. Bake for 45- 60 minutes at 350 degrees Fahrenheit before peeling and shaving/ricing into a bowl.
- Once cool, add the egg, flour and seasoning and gently mix until the dough is formed. Allow to rest for up to 10 minutes.
- Flour a work surface and roll out the dough into logs. Cut into inch sized cylinders and press gently with a fork. Boil these gnocchi in salted water until they rise to the top.
- Heat up a pan and sauté the cooked gnocchi until golden brown.
- For the sauce, melt the butter and flour until a roux forms. GENTLY add the water until a lump free sauce is achieved. Season with salt and pepper and mix in the grated cheddar and blue cheese until fully incorporated.
- Place the sautéed gnocchi in a dish and pour over the sauce. Drizzle with chili oil and serve while warm.
Notes
Any combination of seasoning can be used to flavor the gnocchi as soon as they come out of the hot oil. Enjoy!