Potato roll with vegetables

Ingredients

• 1 kgpotatoes
• 350 gplain flour
• 2eggs
• to tastesalt
• 300 gcarrots
• 300 ggreen beans
• 150 gPrague ham
• 150 gfresh caciotta
• to tastesalt
• 200 gmild Gorgonzola (or another cheese)
• 1 large knobbutter
• 50 ggrated Grana
• 150 gmilk
• to tastenutmeg
• to tastesalt
• to tasteblack pepper
• 50 ggrated Grana

Instructions

1. 1

   Boil the carrots

   Scrape the carrots and trim off their ends. Wash them, boil in plenty of salted water, then drain and set aside.

2. 2

   Cook the beans

   Trim the ends from the green beans and remove any strings. Wash them, boil in plenty of salted water, then drain and set aside.

3. 3

   Cook the potatoes

   Rinse the potatoes under running water and cook them in salted water in a pressure cooker for 12 minutes. Once tender, drain and leave to cool slightly, then peel and pass through a potato ricer.

4. 4

   Mix the dough

   Put the riced potatoes in a large bowl and leave them to cool. Stir in the beaten eggs and a pinch of salt, then gradually add the well-sifted flour.

5. 5

   Knead until smooth

   Knead until everything is thoroughly combined and the dough is soft, elastic and no longer sticks to your hands.

6. 6

   Fill the dough

   Dust a white tea towel with flour. Use your hands to shape the dough into a rectangle, then layer on the sliced carrots, green beans, ham and caciotta.

7. 7

   Roll and seal

   Leave the edges of the rectangle uncovered so they can overlap. Roll up the dough and seal the ends firmly.

8. 8

   Boil the roll

   Tie the ends of the tea towel tightly with kitchen string. Boil the wrapped roll in a pan of lightly salted water for 30 minutes.

9. 9

   Slice the roll

   Keep the roll completely covered with water as it cooks. When done, drain it and leave it to cool; remove the towel and cut the roll into slices about a finger-width thick. Make a Gorgonzola sauce by melting the cheese with the butter and milk over a bain-marie, then dress the slices with the sauce.

10. 10

    Bake with cheese

    A couple of minutes before taking the sauce off the heat, stir in the Grana and season with salt, pepper and nutmeg. Pour the sauce over the filled slices, sprinkle with the remaining Grana and bake at 180°C for 15 minutes.

What is a potato roll with vegetables?

This Italian first course takes inspiration from gnocchi dough, shaping mashed potato, flour and egg around a savoury filling. The roll is cooked whole before being sliced and finished in the oven.

A colourful centre of vegetables, ham and fresh caciotta gives each slice a mix of soft, savoury textures. The creamy Gorgonzola sauce and grated Grana make this version especially rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 42g protein, 72g carbs, 33g fat.

Potatoes and flour provide most of the carbohydrates, while the ham, eggs and cheeses contribute protein. Much of the fat comes from the Gorgonzola, caciotta, butter and Grana. Pair a slice with salad or other vegetables for a more balanced plate.

Building the potato dough

Potatoes: cook them until tender, then rice them while warm to avoid lumps. Let them cool before mixing in the eggs and flour, as the dough is easier to handle when it is not hot.

Flour: add it gradually rather than all at once. Stop once the dough is soft and elastic and no longer clings to your hands; too much flour can make the roll dense.

Preparing the filling

Vegetables: boil the carrots and green beans separately in salted water, as directed, and drain them well. Slice the carrots so they can be spread evenly across the dough.

Cheese and ham: layer the Prague ham and caciotta with the vegetables, keeping the filling away from the edges. That clear border gives the dough room to overlap and seal.

Rolling and boiling

Tea towel: flour a clean white towel before shaping the dough on it. Roll gently and seal the ends, then tie the towel securely with kitchen string so the roll holds together in the water.

Water: keep the wrapped roll fully submerged during its 30-minute boil. Drain it carefully and let it cool before unwrapping; this helps the roll keep its shape when sliced.

Making the Gorgonzola sauce

Gentle heat: melt the Gorgonzola with the butter and milk over a bain-marie, stirring until smooth. Avoid rushing the melting, as direct high heat can make a cheese sauce uneven.

Seasoning: add the Grana near the end, along with salt, pepper and nutmeg. The sauce should coat the slices before they go into the oven.

Slicing and baking

Slices: cut the cooled roll into pieces about a finger-width thick, as the method specifies. Arrange them so the Gorgonzola sauce can cover the cut surfaces.

Oven: bake at 180°C for 15 minutes, until hot and golden. Serve while the sauce is still creamy and the cheese topping has melted.

What to serve alongside

A crisp green salad or simply dressed seasonal vegetables bring freshness alongside the roll's potato dough, ham and cheese. Keep the accompaniment lightly dressed so it does not compete with the Gorgonzola sauce.

The slices are filling enough to serve as the centrepiece of a meal. For a larger spread, offer smaller slices as part of a selection of Italian-style first courses.

Recipe notes & tips

• Drain the boiled vegetables thoroughly so excess water does not soften the dough.
• Let the potato mixture cool before adding the beaten eggs.
• Dust the towel and your hands with flour if the dough begins to stick while shaping.
• Keep the filling in an even layer and leave the rectangle's edges clear for sealing.
• Check that the roll stays covered by water throughout its 30-minute boil.
• Allow the roll to cool before slicing to help the pieces stay intact.

Variations

• Use another cheese: swap the Gorgonzola for a different melting cheese, as the ingredient list suggests.
• Change the greens: replace the green beans with another cooked vegetable that can be layered neatly.
• Add herbs: season the filling with a little chopped parsley for a fresh note.
• Adjust the sauce: use a little less Gorgonzola for a milder topping.
• Serve as small portions: cut thinner slices for a first-course spread.

Common mistakes to avoid

• Wet vegetables: drain the carrots and green beans well so they do not make the filling watery.
• Hot potatoes: let the riced potatoes cool before adding eggs to avoid a difficult-to-handle mixture.
• Too much flour: add it gradually and stop when the dough is soft, elastic and no longer sticky.
• Loose wrapping: seal the roll and tie the towel ends securely so it holds together while boiling.
• Slicing too soon: cool the roll before removing the towel and cutting, or the slices may break apart.
• Overheated sauce: melt the cheese over a bain-marie for a smoother result.

How to store

Refrigerate leftover slices in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the sauce may thicken as it cools.

Frequently asked questions