4
60 minutes

Ingredients

Buckwheat gnocchi

  • 600g of floury potatoes, preferably Désirée
  • 150g of 00 flour, plus extra for dusting
  • 150g of buckwheat flour
  • 2 egg yolks
  • 1 pinch of salt

Sauce

  • 1 shallot, finely diced
  • 400ml of double cream
  • 100g of Toma cheese, grated
  • 100g of fontina cheese, grated
  • freshly grated nutmeg, to taste
  • olive oil
  • salt, to taste
  • freshly ground black pepper

Method

1
Preheat the oven to 180°C/gas mark 4. Prick the potatoes with a fork and bake in the oven for 1 hour or until soft
  • 600g of floury potatoes, preferably Désirée
2
When the potatoes are cooked, halve them and scoop out the flesh into a bowl. You need to work whilst the potatoes are still hot, so you may want to use a cloth or rubber gloves
3
Pass the potato flesh through a potato ricer. Stir in the flours, egg yolks and salt, mix thoroughly but taking care not to overwork the gluten so you get soft pillowy gnocchi
  • 150g of 00 flour, plus extra for dusting
  • 150g of buckwheat flour
  • 2 egg yolks
  • 1 pinch of salt
4
Divide the dough into 4 and roll each piece out on a floured surface into sausages about 2cm thick. Slice into pieces roughly 2.5cm long
5
Delicately roll the pillows over a gnocchi board to create ridges. This creates a surface the sauce can adhere to
6
To make the sauce, heat a pan over a medium heat and fry the shallot in a splash of olive oil until soft but not coloured. Add the cream and reduce by one third
  • 1 shallot, finely diced
  • 400ml of double cream
  • olive oil
7
Add the grated cheeses and stir until melted. Taste and season with nutmeg, salt and pepper
  • 100g of Toma cheese, grated
  • 100g of fontina cheese, grated
  • freshly grated nutmeg, to taste
  • salt, to taste
  • freshly ground black pepper
8
To cook the gnocchi, bring a pot of salted water to the boil and add the dumplings. Cook until they float to the top, which should take 3–4 minutes
9
Drain the gnocchi and stir into the sauce. Serve immediately