

Ingredients
- 1kg potato red rooster – 400g fresh mash (hot)
- 100g flour 00
- 1 egg yolk
- 50g fine grated dale end cheddar
- salt to tast
Gnocchi
- Bake potatoes at 180 for 1hr 15 minutes until fully cooked
- Place a large pot of well salted water on the stove to boil and to the side keep a lightly oiled tray
- Remove from the skins and mash/press through a sieve
- It is important at this stage to work quickly whilst the potato is still hot
- Carefully knead in eggs, cheese & flour
- Season and taste
- Roll into sausages about 1 foot long on a lightly floured surface
- Cut to 2cm pieces and lightly squeeze to make a pillow effect
- As you make these, put these aside ready to place into the boiling water
- Carefully place your gnocchi into the boiling water
- Once these begin to float, they are ready
- Remove to the lightly oiled tray
- Allow to cool and reserve for cooking later
Recipes from The Walled Garden
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