Ingredients
Serves 4
For the Gnocci
- 500g of peeled Maris piper potatoes
- 1 large egg, beaten
- 125g plain flour
- A little Nutmeg
- 1 tbs of olive oil
- A pinch of salt
- For the sauce
- 50g Butter
- 30g Flour
- 250ml Chicken stock
- 250ml Milk
- 1 tsp ground Black pepper
- 100g grated Parmesan
- A pinch of salt
- 100 mls olive oil
- Some sage leaves
Method
- Cut the potatoes into even sized pieces, steam till tender then drain.
- Mash as finely as you can, a ricer would even be better for a fluffier Gnocci.
- Place the potato in a bowl and add the egg, then sieve in the flour little by little.
- Add the Nutmeg , olive oil and salt then bring everything together into a dough.
- Turn out onto a floured surface and knead a few times to break down the gluten in the flour. 6 If it's a little bit wet you can add a little more flour to firm it up.
- Divide the dough into four balls, then roll into lengths the size of a thick sausage.
- Cut into 3 cm pillows then press down gently to flatten just a little so they cook evenly.
- Put in the fridge on a floured tray until you need them .
- To make the sauce, melt the butter then add the flour.
- Cook over a gentle heat for three minutes the add the stock, little by little whisking all the time to ensure there are no lumps.
- Add the milk then whisk in the black pepper, half the parmesan and a little salt.
- Cook for a couple of minutes then set aside.
- Heat some of the olive oil in a frying pan, you will have to cook these in batches .
- Fry the gnocci for approximately two minutes on each side, slipping in a few sage leaves in the pan to flavour the oil. Keep one batch warm while you do the other.
- Serve the gnocci on a pool of the sauce, garnish with the sage leaves and scatter the remaining Parmesan on top.
