INGREDIENTS
1kg desiree potatoes
150g plain flour
100g semolina
2 large eggs
Pinch of nutmeg
Salt and pepper
250ml double cream
100g unsalted butter
120g Parmesan
Recipe continues
METHOD
Cook the potatoes in their skins, drain and peel whilst hot. Mash and quickly fold in the flour, semolina and eggs to make dough, adding the nutmeg and seasoning as you go. Allow to cool.
Roll the dough into long ‘tubes’ approx. 2cm in diameter and cut into pieces 2-3cm in length. Roll over the back of a fork to make indentations (this will help the gnocchi hold any sauce better).
Bring a large pan of salted water to the boil and add the gnocchi. Cook until they rise to the surface. Remove with a slotted spoon and drain well.
Place the gnocchi in a buttered oven dish and drizzle over with cream. Sprinkle with the rest of the butter and Parmesan. Bake in a preheated oven for about 15 minutes until golden. Serve straight away.