Rocket Gnocchi with Dolcelatte

Preparation

Sift the plain flour. Beat the medium eggs. Crush the garlic cloves. Cut the dolcelatte cheese into small pieces.

Method

1. 1 Cook the potatoes whole in boiling salted water for 20-25 minutes, until tender then drain.
2. 2 Using a tea towel to hold the potatoes, remove the skins with a potato peeler.
3. 3 Put the potatoes in a large bowl and beat with an electric hand whisk until smooth. Leave to cool.
4. 4 Put half the rocket in a food processor and whizz to a fine paste, then mix into the potato with the flour, egg and seasoning.
5. 5 Gently knead the mixture to a soft dough, transfer to a lightly floured surface and divide into the total number of servings you've chosen to make.
6. 6 Roll each portion into a long sausage approximately 2cm in diameter. Cut each sausage into 2.5cm lengths and place them on to large, lightly floured plates.
7. 7 Press each one with the back of a fork, then cover and chill for at least 30 minutes.
8. 8 Heat the olive oil in a small frying pan and add the pine nuts. Cook over a gentle heat for 3-4 minutes, until they begin to turn golden.
9. 9 Add the garlic and cook for another 1 minute.
10. 10 Bring a large pan of water to the boil and drop in the gnocchi. When they’ve floated to the surface, simmer gently for 1 minute and then remove with a slotted spoon and place in a warm serving bowl.
11. 11 Gently stir in the pine nut mixture, scatter over the dolcelatte and the rest of the rocket, and serve straight away.