Baked Walnut Gnocchi with Asiago & Gruyère

Name: Baked Walnut Gnocchi with Asiago & Gruyère
Yield: Serves 4
Ingredients: 1 tablespoon roughly chopped fresh flat-leaf parsley; 25 g (1 oz, ¼ cup) Asiago, finely grated; Salt & freshly ground black pepper; Freshly grated nutmeg; 125 g (4½ oz, generous 1 cup) plain flour; 50 g (2 oz, ½ cup) Gruyère, finely grated; 50 g (2 oz, 4 tablespoons) unsalted butter; 75 g (3 oz, ¾ cup) walnuts, ground; 2 egg yolks; 350 g (12 oz) potatoes (preferably King Edward or Maris Piper), peeled & cut into chunks; 15 g (½ oz, 1 tablespoon) unsalted butter; 75 g (3 oz, ¾ cup) Asiago, grated

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Walnuts and nutty-flavoured Gruyère are a great combination and this makes an excellent dish for autumn. For a real treat, sauté some fresh ceps with garlic and parsley, then put them on top of the poached gnocchi before adding the two cheeses.

Ingredients

350 g (12 oz) potatoes (preferably King Edward or Maris Piper), peeled & cut into chunks
75

Main course
Autumn
Leftovers
Vegetarian

Method

Cook the potatoes in boiling salted water until tender, then drain well. Mash them while they are still hot. Add the walnuts and Asiago and beat well to allow the cheese to melt. Mix in the butter, egg yolks and half the flour, then season with nutmeg, salt and pepper. Turn the mixture out on to a lightly floured work surface and knead in the remaining flour, a little at a time, to form a smoot