Gnocchi with Creamy
Cheese Sauce

1 Hour 25 Minutes
  • 8-10 white potatoes
  • Nutmeg
  • 250g flour
  • 1 egg, beaten
  • Flour, for working
  • 1 clove garlic, crushed
  • 200ml cream
  • 250ml vegetable stock
  • 150g mild cheese, grated
  • 75g grated parmesan cheese, extra to serve Nutmeg
  • 4 tbsp pine nuts
  1. Place unpeeled potatoes in cold, salted water and bring to a simmer and cook for around 30 minutes. Drain and leave to cool. Peel and mash or push through a potato ricer.
  2. Place potato mixture on a work surface and season with salt and nutmeg. Sprinkle flour, add the egg and work into a smooth dough using tips of your fingers.
  3. Working with a third of the mixture, place on a floured work surface, roll out a sausage roughly as thick as your finger. Cut 1cm pieces and press with the back of a fork.
  4. Do the same with remaining dough, cover with plastic wrap and set aside.
  5. Place garlic, cream and stock in a pot and bring to boil. Add both cheeses, melt and simmer on low until thick. Season with salt, pepper and nutmeg.
  6. Dry roast pine nuts until golden and leave to cool.
  7. Place gnocchi in a pot of boiling salted water and cook for around 5 minutes, removing with a slotted spoon as they float to the surface.
  8. Mix the gnocchi with the cheese sauce, arrange in bowls and served sprinkled with parmesan and pine nuts.
You can freeze any uncooked gnocchi for up to two months by sprinkling each piece with a little plain flour and placing in a single layer, in zip lock bags. When you’re ready, throw the frozen gnocchi straight into rapidly boiling water. Don’t defrost as they will go soggy.

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