The blog may start repeating itself but I simply cannot stop testing different versions of my favourite dishes.
Potato gnocchi a la Pellegrino Artusi baked with blue cheese, Pecorino and rocket.
The gnocchi are quite easy to make and my fingers seem finally have learnt to turn the dough and roll it.
For a batch of two huge portions for two, you will need
Four large floury potatoes and 150 g flour, and water and salt for cooking them. For the oven bake you will additionally need 50 g Pecorino, 100 g blue cheese, 50 g rocket, nutmeg and olive oil.
Start with boiling the potatoes. Let them cool and peel and mash them with a fork. Work in the flour and roll into four inch thick rolls. Cut into 1/3 inch pieces that you roll in flour and press lightly with a fork. Cook the gnocchi in boiling salted water. They are done once they surface. Place the gnocchi into an oven form .
Great 50 g of Pecorino, mash 100 g blue cheese, rinse 50 g rocket salad. Place the “filling” in the form once you have cooked half of the gnocchi and save some of the Pecorino for the top. Grate some nutmeg on the form. Place the rest of the gnocchi in the form and top with grated Pecorino. Bake in 175 C for 20 minutes.
Enjoy! With or without a good red wine and green salad. Fresh fruit for dessert.