Potato Gnocchi From La Cafe Du Jardin In London

• Gnocchi
• 1/2 pound of peeled potatoes, cubed
• 4.4 ounces flour
• 1 egg
• 2 tablespoons minced sage
• 2 garlic cloves, mashed
• Sauce au Deux Fromages
• 3 1/2 ounces marscapone cheese
• 4 ounces double cream
• 2 tablespoons minced chives
• 2 chopped sundried tomatoes

1. 1. For the gnocchi, cook the potatoes and mash, trying to keep them as dry as possible. Add the rest of the ingredients and roll into long rolls and cut into lozenge shapes. If the mix is too wet, add a little instant potato mix.
2. 2. Poach in boiling water until they float to the top.
3. 3. While they are poaching, heat half of the parmesan with marscapone, cream and chives.
4. 4. Drain the gnocchi and add the chopped sundried tomatoes. Toss with the sauce and plate in "au gratin" dishes, top with more parmesan and finish under the broiler.

potatoes, flour, egg, sage, garlic, fromages, marscapone cheese, cream, chives, tomatoes

Taken from www.epicurious.com/recipes/member/views/potato-gnocchi-from-la-cafe-du-jardin-in-london-52406431 (may not work)