1. 1kg potato red rooster – 400g fresh mash (hot)
  2. 100g flour 00
  3. 1 egg yolk
  4. 50g fine grated dale end cheddar
  5. salt to tast


  1. Bake potatoes at 180 for 1hr 15 minutes until fully cooked
  2. Place a large pot of well salted water on the stove to boil and to the side keep a lightly oiled tray
  3. Remove from the skins and mash/press through a sieve 
  4. It is important at this stage to work quickly whilst the potato is still hot 
  5. Carefully knead in eggs, cheese & flour
  6. Season and taste 
  7. Roll into sausages about 1 foot long on a lightly floured surface 
  8. Cut to 2cm pieces and lightly squeeze to make a pillow effect 
  9. As you make these, put these aside ready to place into the boiling water 
  10. Carefully place your gnocchi into the boiling water
  11. Once these begin to float, they are ready 
  12. Remove to the lightly oiled tray
  13. Allow to cool and reserve for cooking later 

Recipes from The Walled Garden

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