Gnocchi + Blue cheese sauce

After a pretty relaxing weekend, I felt like a few hours in the kitchen . . .

. . . preparing an epic Sunday evening feast.

Gnocchi

Bake two large potatoes, until cooked through. These took almost 2 hours (!) and made enough for 3 serves of gnocchi. 

Some people boil or microwave potatoes to save on time. 

Cut potato in half and scoop out into bowl. Mash. 

Add one lightly beaten egg.

Mix in 3/4 cup flour and half a cup of semolina, adding bit by bit 

(& vary if necessary) until the perfect doughy consistency is achieved.

Place dough onto lightly floured large cutting board. Pull off a chunk of dough and roll it into a long tube shape. Using a sharp knife, cut about half-inch pieces from the roll. These little pieces are the actual gnocchi. To give them a finish, lightly press them into a fork to form grooves in the gnocchi. 

Lightly dust with semolina, and set aside. 

 Blue Cheese Sauce

In a pan, bring 100-150ml cream to boil. For 2-3 serves add 100-150g Blue cheese and onion (small, diced and lightly browned). The amount of cream and cheese you use can be varied, more cream for a saucier sauce, more blue cheese for a stronger flavour. Stir continuously as this heats through.

While sauce thickens, bring to the boil a large pot of salted water. Add Gnocchi. Stir a few times as these cook through until all pieces float to the top of the boiling water. Strain Gnocchi and stir through blue cheese sauce.

Voila!

Served with Magners Pear Cider.

Great way to finish off the weekend.

This dish is perfect for a relaxed night in, 

but also ideal for entertaining when you want/need to impress!