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Potato Gnocchi with Blue Cheese and Fried Sweet Potatoes inspired by Lock 50
Inspired by Lock 50

Potato Gnocchi with Blue Cheese and Fried Sweet Potatoes

Appetizer
This appetizer transforms humble potatoes into tender, pillowy gnocchi that serve as a canvas for tangy blue cheese sauce. The dish balances rustic comfort with refined technique, elevated by crispy sweet potato matchsticks that add textural contrast and visual appeal. This small plate combines Italian pasta-making tradition with contemporary American flavor combinations.
Prep Time 45 mins
Cook Time 25 mins
Inactive Time 30 mins
Total Time 100 mins
Servings 4

Ingredients

  • 2 lbs Russet potatoes (About 3-4 medium potatoes)
  • 1 1/2 cups All-purpose flour (Plus more for dusting)
  • 2 large Egg yolks
  • 1 tsp Salt
  • 1 medium Sweet potato (Peeled and cut into matchsticks)
  • 6 oz Blue cheese (Crumbled)
  • 1/2 cup Heavy cream
  • 4 stalks Scallions (Thinly sliced)
  • 2 cups Neutral oil (For frying sweet potatoes)
  • 1/4 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Potato ricer or food mill
  • Large pot for boiling potatoes
  • Spider strainer or slotted spoon
  • Small heavy-bottomed pot for frying
  • Baking sheet lined with parchment paper

Chef's Tip

Allowing the gnocchi dough to rest before cutting helps the flour fully hydrate and the gluten relax, resulting in a more tender final texture. Using a ricer or food mill rather than mashing creates smoother potatoes without overworking them, which can make gnocchi gummy.

Instructions

  1. Boil potatoes in their skins until fork-tender, about 30-40 minutes. Drain well.
  2. While still hot, peel potatoes and pass through a ricer onto a clean work surface. Let cool for 5 minutes.
  3. Make a well in the center of the potatoes, add egg yolks, salt, and 1 cup of flour. Mix gently with your hands.
  4. Gradually add remaining flour, kneading lightly until a soft dough forms. Avoid overworking.
  5. Divide dough into 4 pieces. Roll each piece into a rope about 1/2 inch thick. Cut into 1-inch pieces.
  6. Optional: Roll each piece over the tines of a fork to create ridges.
  7. Place gnocchi on a floured baking sheet. Let rest for 30 minutes.
  8. Meanwhile, heat oil to 350°F in a heavy-bottomed pot. Fry sweet potato matchsticks until crispy, about 2-3 minutes. Drain on paper towels and season with salt.
  9. For the sauce, heat cream in a small saucepan over medium heat. Add 4 oz of blue cheese, stir until melted. Season with black pepper.
  10. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2-3 minutes.
  11. Remove with a slotted spoon and add directly to the blue cheese sauce. Toss gently to coat.

Plating

Divide gnocchi among warmed plates. Drizzle with additional blue cheese sauce. Top with fried sweet potato matchsticks, remaining blue cheese crumbles, and sliced scallions.

Storage & Reheating

Store uncooked gnocchi in the refrigerator for up to 2 days, or freeze for up to 1 month. Cooked gnocchi can be refrigerated for up to 3 days. Reheat gently in a covered pan with a splash of cream or butter.

About This Recipe

Lock 50's Potato Gnocchi was a standout small plate that beautifully balanced comfort and sophistication. Their pillow-soft gnocchi featured a rich blue cheese sauce that was surprisingly light on the palate. The crispy sweet potato garnish added textural contrast and a touch of sweetness that offset the tangy cheese. While the restaurant used specialized equipment to ensure consistent gnocchi, our home version achieves similar results with careful handling of the dough to maintain that signature tender texture.

How did it turn out?

We'd love to hear about your experience making this recipe!