Gnocchi With Cheddar Cheese Sauce
|Potatoes||3 Medium, peeled and sliced|
|Eggs||2 , beaten|
|Flour||325 Milliliter (1 1/2 Cups)|
|Butter||45 Milliliter (3 Tablespoon, For Cheddar Cheese Sauce)|
|Flour||15 Milliliter (1 Tablespoon, For Cheddar Cheese Sauce)|
|Milk||250 Milliliter (1 Cup, For Cheddar Cheese Sauce)|
|Strong cheddar cheese||250 Milliliter (1 Cup, For Cheddar Cheese Sauce)|
|Dry mustard||1 Teaspoon|
1 In a pan, boil potatoes until tender.
2 Drain, reserving water in the pan.
3 In a bowl, mash potatoes well with eggs.
4 Add flour and knead to a dry dough.
5 Turn out onto a floured board and knead well until smooth (about 2 minutes).
6 Divide mixture into four equal parts.
7 Roll each piece into a sausage shape and cut into 1 inch (2.5 cm) slices.
8 Press gently against a grater or a fork to roughen the surface.
9 Add 1 cup (250 ml) extra water to the reserved water in the pan and bring to a boil.
10 Drop gnocchi a few at a time into the boiling water they will drop to the bottom then rise.
11 Boil for 1 minute after gnocchi rises to the top.
12 Remove from the pan with a slotted spoon.
13 Drain well on paper towels.
14 For the sauce, in a pan, melt butter.
15 Gradually, stir in flour and cook for 1 minute.
16 Remove from the heat and stir in the milk.
17 Return to the heat and stir until mixture boils and thickens.
18 Add cheese and mustard and stir until cheese melts.
19 serve hot in individual serving dishes.