Gnocchi sautéed in butter with Roquefort sauce

Ingredients

Serves 2 :

• 500g potatoes
• 100g flour
• 1 tablespoon olive oil
• 50g grated Parmesan cheese
• Salt and pepper
  
  SAUCE :
• Roquefort cheese
• Cream
• Armagnac/Cognac (optional)
  
  

Recipe

1. Peel and dice your potatoes.
2. Cover and microwave without water for 5 minutes, then mash until smooth.
3. In a large salad bowl, mix the flour and Parmesan, then add the mashed potatoes and season lightly with salt
4. Once the mixture is smooth, finish kneading it by hand, then roll it into a 2cm roll and cut into small 3 to 4cm pieces.
5. Roll the individual pieces a little more to give them the desired shape.
6. Press lightly with the back of a fork or leave in a cylindrical shape.
7. Fry for a few minutes over a high heat, turning them over in a little butter or olive oil.
8. In a saucepan, melt a little Roquefort cheese in single cream and add a dash of Armagnac (optional).
9. Enjoy!