Ingredients

The following ingredients have 4 Servings
  • 6.5 cups floury potatoes
  • Nutmeg
  • 1.667 cups all-purpose flour
  • 1 egg
  • all-purpose flour (for working)
  • 1 clove garlic cloves (crushed)
  • 0.875 cup cream
  • 1 cup vegetable stock
  • 1 cup Processed Cheese
  • 0.75 cup grated Parmesan
  • Nutmeg
  • grated Parmesan
  • 4 Tbsps Pine nuts

Instruction

  • Cook the potatoes in boiling, salted water for around 25-30 min. Drain and leave to cool a little. Peel and mash.
  • Place the potato mixture on a work surface and season with salt and nutmeg. Sprinkle on the flour, add the egg and work into a smooth dough.
  • Take approx. 1/3 of the mixture and on a floured work surface roll into a string roughly as thick as your finger. Cut 1 cm pieces from it and press the typical lined pattern into each one using the back of a fork. Do the same with the remaining dough, shape into balls, cover and leave to rest on the work surface.
  • Place the garlic, cream and the stock in a pot and bring to the boil. Add both cheeses, allow to melt and simmer on a low heat until think. Season with salt, ground black pepper and nutmeg.
  • Dry roast the pine nuts, remove from the pan and leave to cool.
  • Place the gnocchi in a pot of salt water and cook for around 5 min. When they float to the top they are done.
  • Mix together the gnocchi and the sauce, arrange in bowls and served sprinkled with Parmesan and pine nuts.