Viking TV Recipe Gnocchi with Blue Cheese & Pancetta

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Gnocchi with Blue Cheese and Pancetta
Serves 4

To prepare the gnocchi
1 ½ lb / 700g floury unpeeled potatoes
1 small egg, beaten
4 tbsp grated parmesan
7 ¾ oz / 220g plain flour

For the sauce
3.5 oz / 100g pancetta, diced small
1 tbsp butter
2 ¾ oz / 80g finely chopped leeks
1 ¼ fl oz / 40ml white wine
6 ¾ fl oz / 200ml cream
3 ½ oz / 100g blue cheese

A handful of baby spinach leaves, sliced
Salt and freshly ground black pepper
Rocket leaves, to garnish
4 tbsp crumbled blue cheese, for the top

To prepare the gnocchi, cook the potatoes in their skins, bring to boil and then to simmer for about 15 minutes depending on the size.
Cut through with a knife and peel.
Spoon into a potato ricer and press into a bowl (or mash well using a masher).
Add the egg and parmesan, flour, mix well but not overworking.
Roll into a thin length and cut into 2cm pieces on a lightly floured surface and using the back of a fork mark the one side of each piece of gnocchi.
For the sauce, add a little oil to a frying pan, add the pancetta and cook until crispy. Remove to a clean plate.
Add the leek, sauté until softened. This will take 4 to 5 minutes.
Stir in the white wine, cream, cheese and pancetta, seasoning with salt and pepper and whisk / stir until thick.
To cook the gnocchi, bring a large saucepan of water to the boil, add 2 tsp salt to the water and 1 tbsp olive oil and then add about half the gnocchi to the boiling water and cook until they float to the top. Remove and add the remaining gnocchi, following the same cooking method.
When all gnocchi is cooked, add to the sauce, along with the spinach and heat through, mixing carefully.
Spoon into plates, add rocket leaves and sprinkle more blue cheese on top to taste.

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