Potato Gnocchi with Corndale Salami, soup celery and Dart Mountain cheese

This Corndale Salami Potato Gnocchi was provided by Paula McIntyre and was demonstrated at LegenDerry Food Festival 2017.


Difficulty medium
Preparation Time
Cooking Time
Potato Gnocchi
  • 500g mashed potatoes
  • 200g “00” flour
  • 1 egg yolk
  • Pinch salt
Corndale Salami prep
  • 100g Corndale Salami
  • 1 tablespoon Broighter Gold rapeseed oil
  • 1 shallot, peeled and chopped
  • 1 clove garlic crushed
  • 4 stalks soup celery, blanched in boiling salted water and shredded
  • 100g grated Dart Mountain
  • Handful chopped parsley

Main Instructions
  1. Mix to a dough and knead for a couple of minutes.
  2. Roll into a cylinder and then cut into pieces.
  3. Roll each piece over a gnocchi roller or fork to indent.
Corndale Salami prep Instructions
  1. Chop the salami and cook gently in the oil with the shallot and garlic, until the shallot is golden.
  2. Cook the gnocchi in boiling water and add to the pan.
  3. Add the celery and cheese. Add enough of the cooking liquor of the gnocchi to emulsify.
  4. Add the parsley and check the seasoning.
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