Swiss cheese gnocchi
Makes 4 serves
500g potatoes, peeled and quartered
8 cups/2 litres chicken stock
1½ cups/225g plain flour
½ cup/75g plain flour, extra
¼ teaspoon cayenne pepper
Cheese Sauce:
125g Swiss cheese
90g Parmesan cheese
300ml cream
½ cup sour cream
2 tablespoons snipped chives
½ cup/125ml white wine
Freshly ground black pepper
Cook potatoes in chicken stock until tender. Drain well and cool.
Assemble ikon™ Food Processor using Quad
®
processing blade
Place potatoes into processing bowl. Process until smooth. Add flour gradually through the food
chute, processing to form a dough ball. Remove dough from processing bowl and knead lightly
on a lightly flour dusted surface until a smooth dough is formed,
Divide the dough into four portions and roll each portion into a cylinder shape that is about 2.5cm
thick. Cut into 2cm lengths to form gnocchi pieces. Press each gnocchi piece with a floured fork
to flatten slightly.
Bring a large saucepan of water to the boil. When boiling rapidly, drop in the gnocchi, then
reduce the heat and simmer until the gnocchi rise to the surface, approximately 2-3 minutes. Use
a slotted spoon to lift the gnocchi out of the water and drain. Place into a serving dish and keep
warm while making the Cheese Sauce.
To make the Cheese Sauce: Assemble ikon™ Food Processor using fine shredding disc and
shred the Swiss cheese. Change to the fine grating disc and grate the Parmesan cheese.
Combine all sauce ingredients in a saucepan. Stir constantly over a medium heat until cheese
has melted and sauce has thickened.
Pour Cheese Sauce over gnocchi and serve immediately.
Serve Swiss Cheese Gnocchi as a entrée or light meal.
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