HOMEMADE GNOCCHI WITH BLUE CHEESE SAUCE
Freshly homemade gnocchi served with a delicious blue cheese sauce, mushrooms and parsley.
Provided by reciplyours
Categories lunch & dinner
Time 2h20m
Number Of Ingredients 9
Steps:
- Bake at 375°F 500g of potatoes for 1h. Poke some holes on the skin with a fork before baking.
- Remove the skin while hot. Let the potatoes cool down before placing them in the fridge for about 2h or until completely cold
- Shred the potatoes using a ricer or a cheese grater. Pour 1 egg yolk and a pinch of salt on the potatoes. Sift 100g of all-purpose flour on top.
- Gather everything together with your hands and start kneading the dough, if too sticky, add some more flour. Knead the dough for 1m30.
- Roll the dough into a fat log and slice into 4 parts. Roll each parts into a thin rope (1 inch thick) cut the rope into small bits. Roll with the palm of your hands each bits to form small gnocchi balls
- Cook the gnocchi in salted boiling water. After a minute or two, they will rise on the surface. Let them cook 30s more and turn off the heat. Drain the gnocchi with a colander.
- Cut 200g of white mushroom and cook with olive oil and ground black pepper.
- Add 250ml of double cream and let simmer until it thickens, stirring from time to time.
- Add 140g of st Agur cheese and let it melt completely.
- Pour the gnocchi in the sauce, serve hot with freshly cut parsley and ground black pepper. Enjoy!
BLUE CHEESE GNOCCHI
Make and share this Blue Cheese Gnocchi recipe from Food.com.
Provided by MarieRynr
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potatoes in boiling salted water for 15 to 20 minutes until tender.
- Stir through a generous amount of salt.
- Drain the potatoes well, then mash until completely smooth (a potato ricer is good for this).
- Transfer to a bowl.
- Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand, continuing to knead until all the flour is worked in and the dough is smooth.
- This should take a few minutes and the dough will be sticky at first!
- Divide the dough into three and roll each portion into a sausage that is 3/4 of an inch thick.
- Cut into 1 inch lengths and using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).
- Bring a large pan of water to the boil, and when rapidly boiling, drop in the bnocchi, then reduce the heat and simmer until the snocchi rise to the surface (this will take 2 to 3 minutes).
- Remove the gnocchi with a slotted spoon and drain well.
- Arrange on a warm serving dish and keep warm.
- Put the cream into a small pan and bring to the boil, boil rapidly, stirring constantly for about 5 minutes, until the sauce has reduced by one third.
- Remove from heat and stir in the cheese.
- Season with salt and pepper to taste and pour over the warm gnocchi.
- Scatter the chives over the top and serve immediately.
Nutrition Facts : Calories 572.6, Fat 33.1, SaturatedFat 20.7, Cholesterol 108.3, Sodium 470.3, Carbohydrate 54.7, Fiber 3.8, Sugar 1.4, Protein 15
BLUE CHEESE GNOCCHI
Creamy and soothing, this warming bake makes a great standby for friends and family
Provided by John Torode
Categories Dinner, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
- Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
- Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.
Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
GNOCCHI WITH MUSHROOMS & BLUE CHEESE
Soft, creamy goat's cheese or a deliciously strong blue cheese both work well in this easy veggie supper that's on the table in just 20 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
- Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
- Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.
Nutrition Facts : Calories 471 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 2.7 milligram of sodium
BAKED GNOCCHI WITH BLUE CHEESE AND PROSCIUTTO CREAM SAUCE
Very quick and easy to make. All you need is the gnocchi (see my Gnocchi recipe), or any other pasta.
Provided by tinaki99
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring cream to the boil in a small saucepan, then simmer for 2min or until slightly reduced.
- Add blue cheese to pan, season to taste with pepper, reduce heat to low-medium then cook, stirring occasionally, for 2-3min or until cheese has melted (don't worry if mixture isn't completely smooth).
- Spread the gnocchi over the base of a large baking dish, scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan.
- Bake in 180oC oven for 15-20min or until sauce is bubbling and crumbs are golden.
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GNOCCHI WITH BLUE CHEESE, SAGE AND WALNUT SAUCE …
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Servings 4Total Time 45 minsCategory Main-Course
- Cook the potatoes in a saucepan of boiling water for 20-25 minutes or until tender when tested with a skewer; avoid testing too much as this will cause the potatoes to absorb water. Drain well, then set aside until just cool enough to handle. While the potatoes are still hot, use your fingertips to peel them. Using a potato ricer, puree the potatoes into a large bowl. Allow to cool slightly.
- Add the flour and salt to the potatoes, then use your hands to knead the mixture until a soft dough forms. If the mixture is still sticky, add a little more flour, but be careful not to add too much or the gnocchi will be heavy and tough. Turn the dough onto a lightly floured surface.
- Cut the dough into six even-sized pieces. Using your hands, gently roll each piece out to form a log about 1cm wide. Using a lightly floured knife, cut each log into pieces 1.5cm long. Working with one piece at a time, sit it, cut side down, on your index finger then roll the tines of a fork (facing upwards) over the other end and the sides of the gnocchi (wrapping it around your finger) to form a neat, rounded dumpling shape. The indentations from the fork and your finger create a textured surface, which will help sauces to cling to the cooked gnocchi.
- Bring a large saucepan of salted water to the boil. Add half the gnocchi and cook over high heat until they rise to the surface. Continue cooking for another 10 seconds, then remove the gnocchi with a slotted spoon, draining well, and transfer to a large plate or tray. Repeat with the remaining gnocchi.
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