Home-made gnocchi with blue cheese sauce

METHOD

1. Cook gnocchi as per the following recipe or according to packet directions.
2. Immediately add the blue cheese, cream, half the parmesan, lemon juice and zest and spinach to the pasta; mix until well combined. Season to taste with salt and black pepper.
3. Pour into greased oven-proof dish. Top with breadcrumbs and remaining parmesan and place under a hot grill until bubbling and golden. Serve immediately.

For gnocchi

1. Steam or boil potatoes until tender. Drain, let cool a little and peel. Mash with a ricer or masher then stir in milk, egg yolks, salt to taste and enough of the sifted flour to form a firm dough.
2. Roll a quarter of the dough into a 2cm-thick sausage on a floured surface. Cut into 4cm lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi. Place on a lightly floured tray in a single layer. Repeat with the remaining dough. Cover and refrigerate for one hour.
3. Cook, in batches, in a large pan of gently boiling salted water until they float to the surface, about 3 minutes. Remove the cooked gnocchi from the water with a slotted spoon and drain well.