method

• To make the gnocchi, place the potatoes in a large pot of salted cold water and bring it to the boil for 20 minutes or until the potatoes are cooked through. Drain and allow them to cool slightly, then peel with a knife. Pass them through a potato ricer while still warm, season with salt and beat in the egg. Add half the flour and mix well until smooth. Empty the mix onto a lightly floured surface and add in the rest of the flour while kneading the mixture into a dough.
• Divide into 4 equal amounts, then take each piece of dough and roll it back and forth on a lightly floured work surface to form a long cylinder (about as thick as your forefinger). Cut the rolled dough into 3cm pieces, shape into crescents and roll it away from you on the prongs of a fork to make the distinctive gnocchi indentations. Cover with cling film on a floured board ensuring they do not touch or stick together until you are ready to cook.
• For the sauce, add the white wine to a pot and bring it to a boil, then lower the heat and reduce it by one third. Stir in the gorgonzola until melted and then add the Glenisk Greek Style Organic Luxury Natural yogurt and honey, seasoning with salt and pepper to taste.
• To cook the gnocchi, bring a large pot of water to the boil. Add in the gnocchi and cook for about 2 mins or until they float to the surface. Drain well. Heat a pan with some rapeseed oil and toss in the gnocchi. Brown for 2 minutes and remove with a slotted spoon, then toss the gnocchi in the sauce and sprinkle on the pine nuts. Serve immediately.