Gnocchi

In a new year's resolution-type way, we've decided to alternate fish and cheese on each evening. That's mainly because the boy is moderately obsessed with cheese and in lieu of juicy meat (the man is meat-free... barring turkey on Christmas Day and the odd chicken kebab it seems), I NEED protein.

Anyway, we have a massive chunk of stilton left over from Christmas, and so tonight's tea was a homemade gnocchi with stilton sauce affair (and masses of salad to make it feel at least slightly virtuous).

So, the gnocchi... Delia's recipe was combined with that of yer man Locatelli, and so I basically guessed at the quantities, but I think it was about 100g of plain flour, 300g of potato, and 1 egg (plus a little salt and pepper).

I boiled the potatoes whole until only just done, then pealed them, whisked them until the steam steamed off and they were mushy but not glue. Floury potatoes helped.

I then mixed the lot with the egg and flour with more whisking (mainly because it's fun to choose the wrong vesicle and cover the kitchen with floury potato bits). I then learned that rolling sausages of the dough, cutting little chunks then pressing into shape with a fork is a very tedious affair.

I boiled the gnocchi in batches and scooped them out as they rose to the surface. Meanwhile, I made the sauce from a little lose roux, milk, and an obscene quantity of stilton. It was surprisingly lovely actually, and worked... which was a big surprise.