Cheeseburger Stuffed Gnocchi Recipe

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Done in 2 hours

Dish by Hugh Woodward

Ingredients

Gnocchi

500g floury potatoes

175g flour

½ tsp salt

2egg yolks

Sesame seeds

Filling

1 tspneutral oil

300g beef mince

50mlketchup

30ml yellow mustard

1 tsp garlic powder

½ tsp salt

¼ tsp pepper

1 medium white onion, finely chopped

100g pickles, finely chopped

Cheese Sauce

50g butter

50g plain flour

1L whole milk

¼ tsp nutmeg

1 tsp salt

200g double gloucester cheese

200g red leicester cheese

Garnish

Chopped white onion

Chopped pickle

Instead of buns, we stuffed potato gnocchi with a cheeseburger filling and served them with a creamy cheese sauce. The result is the perfect stuffed gnocchi recipe. You're welcome

Method

Preheat your oven to 200CºC. Spread a thin layer of salt on a baking tray and arrange your potatoes on top.

Bake them for about 1.5 hrs or until easily pierced with a knife.

Remove the flesh into a bowl and then pass through a ricer onto a large surface or cutting board. Sprinkle it with salt.

Once the potatoes have cooled slightly, sprinkle over some salt and drizzle over the egg yolk. Sift over the flour

Using a bench scraper, chop the flour into the potato until everything is evenly coated in flour and it looks like lots of little pebbles. At this point, bring the dough together with your hands by gently folding together. Don’t overwork this. Set aside until ready to use covered in a bowl.

Meanwhile, heat oil in a pan over medium-high heat. Add the beef mince and cook until browned, breaking apart with a wooden spoon. Add the sauces, garlic powder, salt and pepper.

Once the beef is cooked with the sauces, turn off the heat and add the onions and pickles and stir to combine. Set aside to cool.

Divide the gnocchi dough into 2. Roll each piece into a log, then chop with a sharp knife into 2 inch Dust in a little bit of flour.

Press each piece into a flat round. Add a heaped teaspoon of the meat mixture into the middle then fold and pinch the edges together to seal. Then gently flatten into a disk. Place on a parchment lined tray dusted with flour so the don’t stick.

Continue with the remaining gnocchi and filling.

Once filled, bring a pot of salted water to boil. Add the gnocchi in batches and cook until just floating.

Remove them and drain. Then coat each side in sesame seeds.

Heat some oil in a pan over medium heat. Pan sear the gnocchi on both sides until golden brown. Keep warm

Make the cheese sauce. In a pot, melt butter then add the flour, paprika, mustard powder and whisk to combine. Cook for 2 minutes.

Gradually pour in the milk until the mixture is smooth. Season with nutmeg, salt and pepper.

Gradually add the cheese until smooth.

Pour the cheese sauce onto a place and top with the gnocchi

Garnish with chopped onions and pickles, enjoy!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.