Ingredients

The following ingredients have 2 Servings
  • 1 oz white chocolate (30g, approx)
  • 14 blueberries (approx)
  • 1 cup strawberries (160g, washed and hulled)
  • 2 tbsp balsamic vinegar
  • 1 tbsp sugar (or a little more, to taste)
  • 8 oz potatoes (225g, peeled weight (approx 9oz with skins))
  • 1/2 cup all purpose flour (70g plain flour)
  • 3 tbsp mascarpone (50g)
  • 1 egg yolk
  • 1/4 lemon zest (a few fine gratings, from approx 1/4 lemon)

Instruction

  • First cook the potatoes for the gnocchi. Cut the peeled potatoes into chunks and place in a pan with plenty water. Bring to a boil then reduce heat to a low boil. Cook for around 7-10min until the potatoes are tender to a knifepoint. Drain, mash (or put through a ricer) and set aside to cool.
  • Meanwhile, melt the white chocolate. One way is by cutting into chunks, putting in a microwavable bowl and cooking in the microwave for 20-30 seconds at a time, then stirring, until it has melted, around 1min. Alternatively, put a bowl with the chocolate over a bowl with boiling water in it so the hot water comes up the side but not into the chocolate bowl.
  • Once the chocolate has melted, put a few blueberries in at a time and roll them in the chocolate with a small spoon so all sides are lightly covered. Scoop them out with the spoon, letting excess chocolate drip off. Try to just scoop the blueberry rather than a spoonful of chocolate. Place them to dry/harden on a cookie sheet or parchment paper. Repeat with all of your blueberries. Once they have hardened a bit, you can smooth off any drips so they are fairly uniform.