Pan-fried Gnocchi with Deep Blue Cheese
Ingredients
1kg Desiree potatoes
100gm parmesan
100gm Tasmanian Heritage Deep Blue
300gm plain flour
2 eggs
salt and pepper
olive oil
2 red chilli, de-seeded and diced
200gm baby spinach
150gm cherry tomatoes, halved
2 garlic cloves, crushed
Instructions
- In a pre-heated oven bake the potatoes for approximately 1 hour at 180c, or until cooked.
- When potatoes are cooked cut them in half and scoop out from their jackets, placing straight into a mouli. Discard the skins.
- Whilst warm put the potatoes through the mouli onto a floured bench.
- Incorporate the flour, eggs, cheese and seasoning.
- Roll the pasta dough into a long cylindrical shape and cut in pieces approx. 2cm x 2cm. Cover with a damp cloth until cooked.
- Bring a large pot of water to the boil. Add some salt and a good splash of olive oil.
- Add the gnocchi and when it starts to float (approx. 4 minutes) drain and place on a clean tray. Toss through some olive oil and allow to cool in the fridge.
- Heat a non-stick and add some butter and a tiny splash of oil.
- Place the gnocchi in the pan making sure not to over fill it. The gnocchi will start to go a golden brown colour on one side. When it is time to turn the gnocchi over add the tomatoes, garlic and chilli. After 2 minutes add the spinach and toss through. Season and serve with the shaved parmesan.