Wednesday, 3 June 2009

Spinach Gnocchi with Stilton

600g potatoes, washed
150g plain flour
2 eggs, beaten
1tbsp Thyme, finely chopped
100g fresh spinach, pureed
Salt and freshly ground pepper
Freshly grated nutmeg

To make the gnocchi

Cook the potatoes in their skins, peel whilst hot, then push through a fine sieve or potato ricer, into a bowl. Blend in the flour and eggs until smooth. Mix in the Thyme and enough spinach puree to achieve a good colour. Season to taste with salt pepper and nutmeg.

Pipe or roll the mixture into a log about 1in in diameter and cut into 1 1/2in lengths. Dust well with flour and roll each piece in your hands. Press with the tip of a fork to make a pattern.

Poach in boiling salted water for about 5 minutes, and drain carefully.

For the sauce

100ml double cream
100ml Fromage frais
150g Stilton, crumbled
2tbsp chopped, fresh herbs (a mixture of Chives, Basil, Thyme)

Reduce the cream andFromage frais together in a saucepan, then add the crumbled cheese, Stirring over a low heat until melted. Reheat the gnocchi gently in the sauce for about 2 minutes. Add the herbs, test the seasoning and serve hot.

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