RECIPE: Gorgonzola baked gnocchi
- 1 kg sebago potatoes
- 150 g (1 cup) plain flour
- 100 g butter, chopped
- 50 g walnuts, finely chopped, plus extra, to serve
- 80 g gorgonzola, crumbled
- 25 g Gruyère, sliced
- 1 egg yolk, lightly beaten
Place potatoes in a pan of salted water and bring to the boil. Cook for 45 minutes or until tender. Drain and when cool enough to handle, peel. Mash, then stir in flour and 50 g butter until just combined. Divide into 2 logs and roll out on a floured work surface to 50 cm x 20 cm rectangles.
Combine nuts and cheese in a bowl. Melt remaining 50 g butter.
Preheat oven to 210˚C.
Brush 1 dough rectangle with melted butter, then scatter over cheese mixture. Carefully top with the second dough rectangle and press lightly to seal. Using a ravioli cutter or sharp knife, cut dough, on the diagonal, at 3 cm intervals. Repeat in opposite direction, 3 cm apart, to form diamonds.
Place gnocchi on oven trays lined with baking paper. Brush with egg yolk and bake, for 20 minutes or until golden.
Can be used as finger food or serve with a green salad for entrée.