Original Rooster Gnocchi with Parmesan Cream

METHOD

1. Cook the potatoes on full power in the microwave until they’re thoroughly cooked.

2. Cut the potatoes in half and scoop out the flesh, and weigh out 500g of potato.

3. Place the 500g of potato into a bowl. Add the flour, 50g of the grated parmesan, one of the yolks and seasoning.

4. Gently mix together to form a ball.

5. Tip the potato mixture onto a floured surface and roll the potato into a long sausage shape about 1 inch thick. Then cut the potato into walnut sized pieces.

6. Bring a large pan of salted water to the boil, add the gnocchi pieces into the water and when the pieces float to the surface remove them with a slotted spoon onto a towel to drain.

7. Mix the remaining parmesan and egg yolk with the crème fraîche.

8. Put the gnocchi into an oven proof dish, pour the parmesan cream on top and heat under a grill till golden brown on top.

9. Serve and enjoy.

For a lighter option, why not use a low fat crème fraîche?

What you will need