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Baked double-cheese gnocchi
Baked double-cheese gnocchi
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Prep Time:
75 minutes
Cook Time:
90 minutes
Total Time:
165 minutes
Cheesy gnocchi perfection.
Ingredients:
  • Melted butter, for greasing
  • 150g mild blue cheese (like Blue Castello)
  • 200g provolone cheese
  • 40.00 ml chopped fresh chives
  • Ground black pepper
  • 80ml (1/3 cup) thin cream
  • 18.40 gm Californian walnuts, chopped
  • 1.5kg small even-sized desiree potatoes
  • 2.40 gm salt
  • 200g (1 1/3 cups) plain flour
  • Extra plain flour, to dust
Instructions:
  • Preheat your oven to 210°C and lightly grease a 5cm deep, 2.5 litre (10 cup) ovenproof dish with melted butter.
  • After completing steps 1 to 3 of the basic potato gnocchi recipe, divide the dough into four equal portions. Flatten one portion on a lightly floured surface with your hands until it's about 1cm thick. Use a lightly floured, 5cm round cutter to create discs from the dough. Place the discs on a large tray lined with a lightly floured tea towel. Repeat the process with the rest of the dough portions, including any offcuts.
  • Cube the blue cheese and thinly slice the provolone. Follow step 6 of the basic potato gnocchi recipe to cook the gnocchi. Transfer each batch of gnocchi to the greased dish, layer with 1/4 of the blue cheese, provolone, and chives, then season generously with pepper. Adjust quantities if making more than 4 batches.
  • Drizzle the cream over the mixture and generously sprinkle with walnuts. Bake in a preheated oven for 15-20 minutes, or until the top turns golden brown and bubbles. Serve piping hot.

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