Cheddar & Potato Gnocchi
Step by Step
RECIPE INGREDIENTS
- 250g floury potatoes, peeled
- 75g Cavern Platinum
- 120g plain flour, sifted, plus extra for dusting
- 1/2 egg, lightly beaten
- Halen Môn Sea Salt
- Freshly ground black pepper
RECIPE DIRECTIONS
- Chop the potatoes evenly and boil in heavily salted water until tender. Drain thoroughly.
- Mash the potatoes and set aside to cool.
- Combine the potatoes with the flour, cheddar and egg and bring together into a firm dough, seasoning to taste. Knead for 1 minute.
- Flour the work surface and roll out the gnocchi into long cylinders. Cut into 2 cm lengths.
- Bring a large pan of salted water to the boil and cook the gnocchi for about two minutes, or until they rise to the surface.
- Drain, toss in a little melted butter with some olive oil and serve with fresh basil leaves sprinkled over the top and a crisp green salad.