Italian Potato Gnocchi with Goats Cheese

Save yourself time and money by doubling or tripling this recipe, freeze the extra in portions using freezer bags. As and when required plunge the bag in boiling, salted water and cook till it rises to the surface, then serve - instant homemade gnocchi!

500g floury potatoes
1 medium egg yolk
100-150g plain flour or ‘00’ flour 
50g goat’s cheese
30g Parmesan (optional)

Method

• Boil the whole potatoes in their skins for 25-30 minutes or until tender, drain and allow to cool. Chill in the fridge for a couple of hours or overnight.
• Peel and grate the chilled potatoes and place in a large bowl. Stir in the egg yolk, 1 tbsp olive oil and seasoning, mix well. Add 75g flour and knead into the potato. Add the remaining flour in 2 batches until a firm dough is formed (the amount of flour depends on the water content of the potatoes). Turn out onto a floured surface and knead gently. Cut into 2 portions.
• Roll each portion into a 2cm diameter log (about 50cm long) and cut into 2cm pieces.  Repeat with the remaining dough.
• Bring a large saucepan of salted water to the boil and add half the gnocchi. Cook for 3 minutes until they all rise to the surface. Remove with a slotted spoon and repeat with the remaining gnocchi.
• Stir in the goat’s cheese and Parmesan (if using)

Stir in a selection of chopped sun dried tomatoes, toasted pine nuts and chopped basil

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