Serves 4
For the gnocchi
400g floury potatoes
50g flour, plus extra for dusting
80g parmesan, grated, plus extra for serving 1 egg, beaten Salt and freshly ground black pepper For the creamy gorgonzola sauce
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30g butter
70g gorgonzola
30ml cream
Cook the potatoes, whole and unpeeled, in very little water. Once cooked, peel and mash them well, or put through a potato ricer. Mix in the flour, parmesan and egg, plus a pinch of salt and freshly ground black pepper, and stir well.
Tip the dough on to a lightly floured surface and knead gently until well combined. Shape into three or four balls. If necessary, dust the surface with more flour. Using your fingertips, roll each ball of dough into a sausage about 2cm in diameter. Cut the dough into 2½cm pieces, then roll the gnocchi against the tines of a fork to create deep lines, which will help the sauce adhere to the gnocchi once cooked.To make the sauce, place a saucepan over a low heat and melt the butter, gorgonzola and cream gently for 3-4 minutes. Meanwhile, bring a large saucepan of salted water to the boil and add the gnocchi. When they have risen to the surface of the water, 2-3 minutes, depending on the size of your gnocchi, remove quickly and drain.
Tip the gnocchi into the saucepan with the creamy gorgonzola sauce and mix gently. Transfer to serving plates and sprinkle with the leftover grated parmesan cheese.
Spring slaw
½ small red cabbage, finely sliced
3 carrots, grated
¼ celeriac, grated
2-3 thick stalks swiss chard, finely sliced 1 tbsp flat-leaf parsley
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100g greek yoghurt
1 tsp dijon mustard
Sea salt and freshly ground black pepper
Mix all the ingredients in a large bowl.
Baked lemon ricotta cake
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Serves 10
400g ricotta
4 eggs, separated
2 tbsp flour
200g caster sugar Zest and juice of
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2 lemons
70g butter
12 digestive biscuits, crushed
Heat the oven to 180C/Gas Mark 4. Mix the ricotta and egg yolks in a bowl, then the flour, sugar, lemon zest and juice. In a separate bowl, beat the egg whites until stiff, then fold into the ricotta mix. Melt the butter over a low heat, stir in the biscuits, then spoon the mixture into a 25cm spring-form tin and press it down. Pour in the lemon ricotta mix. Bake for 1 hour until golden brown and firm.
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LEMON AND LIME CORDIAL
Makes 1 big jug
1 tbsp lemon zest
2 tsp lime zest
200ml lemon juice
200ml lime juice
300g caster sugar
Place all the ingredients in a saucepan over a medium heat. Stir in 730ml boiling water and keep stirring until the sugar has dissolved. Take off the heat. Once the cordial has cooled, pour into a sterilised bottle and refrigerate. To serve, use È cup cordial to É cup chilled sparkling mineral water or iced water. Serve with thinly sliced lemon and lime.