Potato Gnocchi With Blue Cheese Sauce - cooking recipe

Ingredients

1 2/3 lbs Yukon Gold potatoes, washed
1/2 cup flour, plus additional
1/3 cup finely grated Parmesan cheese
1 None egg
1/2 cup fresh breadcrumbs
2 tsp thyme leaves
None None FOR THE BLUE CHEESE SAUCE
3/4 cup heavy cream
1 cup crumbled blue cheese

Preparation

Cook potatoes in a saucepan of boiling, salted water for 20-25 mins, until tender. Drain well. Cool. Remove skin and press through a ricer into a large bowl.
Add flour, Parmesan cheese and egg, stirring, until combined (add a little extra flour if dough is very soft).
Line a baking pan with parchment paper. Turn dough onto a lightly floured surface and divide into 4 even portions. Roll each portion into 3/4 inch-thick ropes, then cut into 3/4-inch pieces. Roll each piece over a floured fork to create ridges on the gnocchi. Place on prepared pan. Refrigerate until firm.
Cook gnocchi in 3 batches in a large pan of simmering water for 2-3 mins, until they float. Remove with a slotted spoon to a large bowl.
Meanwhile, for the blue cheese sauce, bring cream to a simmer in small saucepan on low heat. Add cheese and cook for 3-4 mins, stirring, until cheese melts. Pour sauce over gnocchi and toss to coat. Season to taste.
Preheat broiler on high. Spoon gnocchi mixture into a 6-cup baking dish. Sprinkle with breadcrumbs and broil for 5 mins, or until browned. Serve sprinkled with thyme leaves.