Gnocchi With Fondue, Blueberries, and Friggitelli Peppers

Cook potatoes (skin on) in a large pot of boiling salted water over medium-high heat until tender when pierced with a fork, around 45 minutes; drain. When cool enough to handle, peel and mash with a potato masher.

While the potatoes are cooking prepare the fondue. Combine milk and cream. Dissolve cornstarch in 1/4 cup of the milk and cream mixture. Bring remaining milk and cream to a boil, then add dissolved cornstarch and mix using a whisk. Reduce heat and add grated cheese, a little at a time, while stirring continuously. Continue to cook for another 3 minutes over very low heat. Strain the resulting sauce (fondue) through a coarse sieve to remove any lumps that may have formed.

Clean the friggitelli peppers and slice in half lengthwise. Eliminate all seeds and stems and cut into large pieces. Sauté in a pan with a drizzle of oil and a pinch of salt for around 3 minutes until softened.

Cook blueberries with 1 Tbsp. sugar, 1 Tbsp. water and 1 Tbsp. lemon juice for a couple of minutes, then crush grossly with a fork. Continue to cook for another 2-3 minutes.

To prepare the gnocchi: form a well in the flour on a flat work surface. Place warm mashed potatoes in the center with a pinch of salt. Knead until the mixture is combined. Divide into small pieces and roll out into 1” long ropes. Cut each piece into 1/3” gnocchi, dust with flour, and arrange in a single layer on a lightly floured plate or baking sheet.

Cook the gnocchi in boiling salted water until they float to the surface, around 2-3 minutes. Using a slotted spoon remove and place in a pan with a drizzle of sunflower seed oil. Sauté until slightly brown for 2-3 minutes.

Spread cheese fondue on each plate and spoon the gnocchi on top. Complete with the friggitelli and blueberry sauce and serve.