Crispy Gnocchi with Spring Vegetables and Blue Cheese

Steps

1. 1
   Place red potatoes on a salt-lined baking tray and bake at 365°F (185°C) for about 1 hour until tender inside.
2. 2
   While still hot, peel and mash the potatoes and let them cool slightly. Add flour and gently combine, then mix in the egg yolk. Once the dough is smooth, it's ready.
3. 3
   Roll out the dough and cut into ½ inch (1.5 cm) pieces. Dust well with flour.
4. 4
   Blanch the gnocchi in boiling water for 30 seconds, then immediately transfer to an ice bath. Pat completely dry with paper towels.
5. 5
   Fry the gnocchi in butter over medium heat for about 5 minutes until golden and crispy.
6. 6
   Slice the zucchini and spring onions. Sauté in olive oil until just tender. Add peas and a splash of water, cooking for about 5 minutes while keeping vegetables crisp.
7. 7
   Blend some zucchini to make a smooth cream and spread on the base of each plate. Add the crispy gnocchi and vegetables, then finish with blue cheese chunks on top.