Gnocchi is a fantastic carrier of flavour – and you don’t get more flavoursome than blue cheese and prosciutto.
There’s a lot of misconceptions about the difficulty when making gnocchi – in truth, it’s easier than you may think, consists of very few ingredients and it one of those things that tastes one million times better when homemade. Granted, it takes a little time, but this is time that should be used to unwind. Get comfy, put on a good podcast or record and take your time to shape the gnocchi. There is very little more rewarding.
500g maris piper potatoes
130g plain flour
gorgonzola or another blue cheese
1-2 slices prosciutto
Make the gnocchi: boil the potatoes with their skin on for 20-25 minutes. Once they’re begin to soften, remove and carefully (as they’ll be very hot!) peel the skin, holding the potato with a towel if needed. Put the potatoes through a potato ricer a couple of times.
Create a well in the potatoes and add the eggs and 1/4 of the flour. Work the dough together, adding more flour as it gets incorporated. You may or may not use all the flour – you’re looking for a workable dough that isn’t sticky nor too tough. Once it’s at the correct consistency, turn onto a floured work surface and split in three. Roll each third into a thin sausage shape and cut the gnocchi into small, thumbnail sized pillow shaped pieces. Using the back of a fork, roll the gnocchi against the grooves to create a pattern on one side.
Boil a pan of salted water and throw in the gnocchi – boil for 2 minutes or until the gnocchi starts to float to the top. While they’re boiling, add the butter to a small frying pan over a medium heat. Once the gnocchi is done, use a slotted spoon and transfer to the pan. Fry until they start to brown and then add the cheese – just a few knobs of it, use your eye – and season with pepper. Don’t season with any salt as the prosciutto and cheese are salty enough! When the cheese begins to melt within the gnocchi, transfer to a plate. Pull a slice or two – how much is up to you – of prosciutto into strips and drape the teared pieces atop the gnocchi. Scatter over the thyme and finish with a touch more pepper if needed.