Serves 4
• 750g agria potatoes
• 250g flour
• 1 egg yolk
• 1 tsp salt
• 25g butter
• 1 lemon, zest and juice
• 80g blue cheese
• Salt and pepper
• 1 bunch asparagus, blanched
• 2 Tbsp shredded mint leaves
• Shaved parmesan, to garnish
1. To make the gnocchi: In a large pot of salted water, boil potatoes, skin on, until soft. Remove and cool until easy to handle, then peel away skin.
2. Either squish through a fine sieve, using the back of a large spoon, or use a ricer. Place flour on to a clean bench, place potato on top and add egg yolk. Using your hands, combine until you have a firm dough. You may need to add more flour if it is too sticky.
3. Cut dough in four and roll each piece into a long sausage shape, 1.5cm thick. Cut each into 1cm pieces.
4. Fill a pot with salted water and bring to the boil. Drop gnocchi into the water a small handful at a time and as they rise to the top, scoop out and set aside. If not using immediately, place into cold water to cool, then drain and drizzle with a bit of olive oil and store in the fridge until ready to use.
