Potato gnocchi dumplings with cheese sauce recipe

Potato Gnocchi Dumplings with Cheese Sauce recipe

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Recipe intro

Introducing the scrumptious Potato Gnocchi Dumplings with Cheese Sauce recipe, a delightful dish that will leave your taste buds craving for more. These fluffy Italian dumplings, made from potatoes, are cooked to perfection and served with a creamy cheese sauce that adds a rich and indulgent touch. Whether you're a fan of Italian cuisine or simply looking for a comforting meal, this recipe is sure to please.

Keywords: potato gnocchi, dumplings, cheese sauce, Italian cuisine, comfort food.

Potato gnocchi dumplings with cheese sauce recipe details

Potato gnocchi dumplings with cheese sauce recipe, recipe Rating: 4.8
Number of votes:123 

Ingredients

450 g	floury potatoes
60 g	plain flour, and maybe more
1 medium	egg, yolk only, beaten (but only if mixture is too dry, and then add only as much as necessary)
½ tsp	salt
	water to boil
2 tbsp	extra virgin olive oil, or enough for a light drizzle
	For the sauce:
25 g	butter
½ medium	onion, finely chopped
1 clove(s)	garlic, chopped
50 ml	white wine
200 ml	double cream
100 g	mild creamy cheese that will melt when cooked, emmenthal, gruyere, edam etc, coursely grated
	salt, to taste
	fresh ground pepper, to taste

Instructions

Can be served as a main course, or in smaller amounts as an antipasto (starter).

To make the gnocchi:
Steam or boil the potatoes in their skins until tender, but do not overcook. Drain if necessary and allow to cool until they can be comfortably handled. Score around with a knife and remove skins. Scrape out any potato still adhering to skins. Mash with a fork, potato masher or ricer until free of lumps. It is best, and traditional, to do this by hand as processing in a blender or other motorised device tends to make the potato rather sticky as the cells are broken down too much.

Add flour and salt and bring together to a simple dough. If the mix seems too wet and sticky add a little more flour until it holds shape; if too dry add a little beaten egg yolk and mix until the dough forms. Take a small amount and roll out to a long ‘sausage’ about 1cm or a little more than 1/2 inch thick. Cut into 2cm or 3/4 inch lengths (you can use a knife or the edge of a fork for this) and use the prong end of a fork to lightly score one or both sides of each piece. It is usually the children’s job to do this. The scoring increases the surface area of the gnocchi and allows rather more sauce to adhere than would otherwise be possible.

Part fill a large pan with water and add a little salt. Bring to boil. Add about 1/3 to 1/2 of the gnocchi depending upon the size of your pan (do not overcrowd) and cook until they rise to the surface, about 5 minutes. Scoop out with a slotted spoon and allow to drain in a bowl. Cook remaining gnocchi in same way. You may want to store the finished gnocchi in a slightly warm oven, plate warming drawer etc, to keep warm until all the gnocchi are cooked.

Place in a serving dish and drizzle over enough olive oil to lightly coat the gnocchi, pour the sauce over the top and serve.

To make the sauce:
Heat a medium pan and melt the butter. Do not allow to brown. Add the onion and garlic and cook until soft. Add the wine and cook until the quantity is reduced to about half original amount. Add the cream and simmer gently for a few minutes. Add the cheese, salt and pepper to taste, and warm until the cheese melts. Pour over the gnocchi to serve.

As an option to the cheese sauce, you can use a simple tomato sauce, seafood sauce or your favourite pasta sauce. It is nice to be able to offer two dishes; one with the cheese sauce above (halve all sauce ingredient quantities if using this option) and another with a red sauce (tomato alone or a tomato and meat sauce such as Bolognese sauce).

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a