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Gnocchi in a Cheese Sauce   

(Serves 4)


Preparation time 20 minutes      

Cooking time 15/20 minutes


The Gnocchi can be served with any sause you like not just our favourite


For the Gnocchi you will need:

1 tsp Secret Chef Italian Seasoning

The flesh from 2 large (1kg) baked potatoes mashed

(keep the shells for filled Potato shells)

400g Plain flour

1 small egg beaten


For the Cheese Sauce you will need:

25g Butter

25g plain Flour

1 pt Milk

80g Mature Cheddar grated

White Pepper

Sea Salt to taste

Freshly grated Parmesan

Italian Seasoning


Gnocchi cooking time 2/3 minutes:

In a bowl mix all the ingredients together and knead for 2 minutes.

On a floured surface roll out the dough into thin ropes and cut into 2cm pieces. (pinch in the middle to give it an authentic look)

Bring a large pan of salted water to a rolling boil and add the gnocchi. (keep an eye on it as it doesn’t take long to cook)

They are ready when they float 2/3 minutes. (don’t overcook them)


Cheese Sauce cooking time 12 minutes:

Place the butter in a heavy bottom sauce pan and melt.

Stir in the flour and a pinch of white pepper and cook for 2 mins continuously stirring.

Gradually incorporate the milk, mixing continuously to avoid lumps.

Cook on a medium heat for 5 mins, to cook out the flour stirring occasionally.

Add the grated cheddar cheese and cook for a further 2 mins.


Put the gnocchi into an ovenproof dish and pour over the cheese sauce, allowing the tops of the gnocchi to be shown.

Sprinkle over the grated parmesan and a light dusting of Italian Seasoning.

Brown under the grill and serve.