Gnocchi with Blue Cheese Sauce
Serves
4
Preparation
15 Minutes
Cooking Time
40 Minutes
Ingredients
- 400g butternut pumpkin peeled and cut into 2cm cubes
- Olive oil spray
- 300mls cream
- 120g Gorgonzola cheese, or other strong blue cheese eg stilton. Reserve 40g for garnish
- 1/3 cup shredded Parmesan
- 1/4 cup finely chopped chives
- Freshly ground black pepper, to taste
- 500g Grand Italian Potato Gnocchi
- 2/3 cup roasted walnuts roughly chopped
- Additional chives, for decoration
Method
1. Place the pumpkin onto a paper lined tray, spray with oil and bake at 200°C FF for 25-30 minutes until tender and starting to lightly blacken on the edges. Keep warm.
2. Pour the cream into a small saucepan and bring to the boil, reduce the heat and crumble in the 80g of Gorgonzola with the Parmesan cheese, simmer gently, stirring for 5 minutes, season to taste then stir through the chives.
3. Prepare the gnocchi according to the instructions on the pack, drain well and spoon evenly into the serving bowls with the warm roasted pumpkin. Drizzle the sauce liberally over the gnocchi and top with the walnuts and reserved cheese, decorate with chives. Serve immediately .
NB
Equally delicious without the roasted pumpkin if preferred. Portions will be smaller .
