Potato gnocchi filled with goat’s cheese





  • Gnocchi
  • 500g waxy potatoes
  • 150g flour
  • 25g softened butter
  • 2 egg yolks
  • Nutmeg
  • Sea salt


  • 200g soft goat’s cheese
  • Chives
  • 30g grated mountain cheese
  • Some beetroot powder to colour half the dough

Gnocchi: Knead all the ingredients together in to a dough.
Filling: mix all the ingredients and form into small balls. Freeze.
Form the gnocchi into balls of about 2g of dough. Press the filling into the centre of the dough, seal and form into balls.
Cook the balls in boiling, salted water and serve with beetroot or the garnish of your choice.