Potato Gnocchi Courgette & Strathdon Blue Cheese by The Lovat in Fort Augustus 

Scotland has some of the finest ingredients in the UK and we capitalise on this wealth of culinary resources. From freshly caught Scottish seafood to locally reared meat, The Lovat proudly showcases a diverse menu in both the Lovat Brasserie and the Station Road Restaurant. 

In 2007, we were named a Top 10 Restaurant in Scotland by the Press and Journal, then after winning 3 AA rosettes for culinary excellence in 2014 we went on to win Best Restaurant in the Highlands & Islands Food & Drink Awards as well as Best Restaurant Experience in the Highlands & Islands Tourism Awards. 

For more information visit www.thelovat.com

Ingredients: Serves 4  as a starter

400g dry mashed potato
125g plain flour
2 egg yolks
1 tbsp. chives, chopped
25g vegetarian parmesan, grated  
Blue cheese sauce:
50g Stathdon Blue Cheese
200g whipping cream
Salt and pepper

2 medium courgettes
Parmesan crisps:
100g parmesan, grated
To serve:
Broccoli florets 
Broccoli purée

For the gnocchi:

1 Beat the yolks into the mash, add the chives and parmesan and mix in the flour to make a soft dough.  
2 Add salt and pepper to taste. 
3 Cut the dough into 1’’ pieces and roll into a ball. Cook in simmering water until they float, then fry in butter until golden all over. 
For the blue cheese sauce:
1 Boil the cream and add the cheese until melted.
2 Taste, then add salt and pepper if necessary, but be careful as the cheese is already quite salty.

For the courgettes:
1 Cut the courgettes in half lengthways, and scoop out the insides to leave a shell.
2 Fry the courgette shells in butter until they are cooked, and season them with salt.
For the parmesan crisps:
1 Sprinkle the parmesan cheese thickly onto a non-stick baking mat and bake in the oven until golden.  
2 Allow to cool then break into shards. 
For the broccoli florets: 
1 Cook until tender. 

For the broccoli purée:
1 Cook the broccoli until tender then blitz, and pass through a chinois. 
To serve:
1 Warm the sauce. Add the gnocchi to the sauce and gently mix until thoroughly coated.  
2 Place four or five gnocchi into one of the courgette shells. Add some broken pieces of the Strathdon blue and the broccoli florets, then grill until the sauce is bubbling.  
3 Finish the dish with some parmesan crisps and serve with the broccoli purée on the side.

In association with Taste Communications