Posted in: Recipes
Retro Recipe Revival: Chive Gnocci with Goats' Cheese SauceWe recently found yet another old-school promotional Tower recipe book nestling in the archives. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-90s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week we embrace the Italian in us and bring you Chive Gnocci with Goats' Cheese Sauce.
Recommended applianceTower 5.5 Litre Aluminium Pressure Cooker Total time to table: 45 minutes Total Cost Per Serving: Contains Nuts? No Suitable for Vegetarians? Yes Serves: 4
IngredientsTo make the gnocci:
- 450g potatoes (we recommend using King Edwards or Maris Piper), diced into 2.5cm cubes.
- x 4 tbspns fresh chives (finely chopped)
- 15og self-raising flour
- x 1 egg
- 25g unsalted butter
- 25g plain flour
- 600ml milk (brought to the boil)
- 50g chevre goats cheese (crumbled)
- Sea salt and freshly ground white pepper
PreparationTo make the gnocci:
- Pre-heat the oven to 375F/190C/Gas Mark 5. Place the potatoes in your pressure cooker with 300ml of cold water and cook for 6 minutes.
- Using the cold water quick release method, release the pressure and drain well. Next, mash the potatoes and leave to cool.
- Mix the chives into the cooled, mashed potato and season well. Stir in the flour and then the egg, gently mixing together to form a stretchy dough. Be careful not to overwork the dough otherwise it will become tough and stringy.
- Halve the dough then roll each half into a long, thin sausage shape. Cut each sausage into 1cm pieces.
- Poach the pieces in a pan of boiling, salted water until they float – the Tower 20cm Porcelain Enamel Saucepan is excellent for this task. Drain well and set aside.
- Melt the butter in a large, heavy based pan – we recommend the Tower 28cm Ceramic Coated Sauté Pan – and stir in the flour. Cook gently for around a minute and then add the hot milk, whisking to combine.
- Cook for a further 2-4 minutes until the sauce is thick and smooth, stirring continually.
- Simmer the sauce on a low heat for around 10 minutes to cook out the flour then add the goats cheese and season to taste.
- Place the gnocci into an oven-proof dish – an Au Gratin is perfect – and then pour over the melted goats cheese. Place on the top shelf of the oven for 10 minutes until the top layer is bubbling.
- Serve on warmed plates with a little tomato and basil salad (that’s just tomato, basil and red onion, seasoned and drizzled with a splash of olive oil mixed with balsamic vinegar and garlic).
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