Ingredients

• 700g (1¾lb) floury potatoes
• salt and freshly ground black pepper
• 2 egg yolks
• 150-175g (5-6oz) plain flour, plus extra for rolling

To serve:

• 175g (6oz) Gorgonzola cheese, crumbled
• 90ml (6 tbsp) double cream
• 15ml (1 tbsp) snipped fresh chives
• fresh basil leaves
• sea salt and freshly ground black pepper

Tools

• Kitchen Machine
• Colander
• Sieve 
• K Beater

Method

1. Cook the potatoes in their skins in lightly salted boiling water for about 20 minutes, or until soft. Drain well, leave until cool enough to handle and then peel. Using the Sieve fitted with the coarse screen, rough side up, sieve the potatoes into the Kenwood Bowl.
2. Remove the Sieve and bowl carrier and using the K Beater on minimum speed add a little salt, the egg yolks and flour. Stop adding the flour when the mixture is smooth and slightly sticky. The moisture in the potatoes varies with variety.
3. Turn on to a floured surface and roll the gnocchi into thick ropes about 2.5cm (1 inch) in diameter. Cut into 2cm (¾ inch) pieces. Place each piece on the end of your thumb and press the prongs of a fork lightly over the top to mark grooves.
4. To cook drop 20-25 pieces at a time into a pan of boiling water and cook until they rise to the surface. Cook for 45-60 seconds more. Remove with a slotted spoon, into a large bowl whilst you cook the remainder.
5. Place the Gorgonzola cheese and cream in a large saucepan and heat gently until the cheese melts. Add the drained gnocchi and toss to combine. Sprinkle with chives, basil, sea salt and black pepper and serve.

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