Blue cheese gnocchi


Blue cheese gnocchi

Ready made gnocchi lasts for ages and I always have a few packets in my cupboards. The reason why I suggest Danish blue cheese is that its much milder and creamier than some blues that can almost knock you out (I once tried this with a King Island Bass Strait Blue and had to halve the amount of cheese it was so strong).

This dish is vegetarian (I'm stating the obvious here as you can see for yourself from the ingredients) and I am always on the lookout for tasty vegetarian meals as my family in law are all vegetarians. But I find meat eaters and gourmets will feel well satisfied with this dish and the smell of this using the mild Danish blue will have people poking their head into your kitchen wondering what that fabulous dish is! And you can also add a drizzle of truffle oil to give it that extra touch.

Blue cheese gnocchi

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Blue cheese gnocchi

500gram packet gnocchi

50-75grams danish blue cheese cut into smaller chunks

150ml cream (light or full fat)

Step 1 - Boil gnocchi in plenty of salted water until it comes to the surface (about 5-8 minutes)

Step 2 - In non stick pan (or if you can't be bothered to wash another pan, the same one that you cooked the gnocchi in) heat blue cheese until it melts.

Step 3 - Add cream and simmer until thick

Step 4 - Return gnocchi to pan and coat with blue cheese sauce and serve

Serves 2-3 (depending on level of hunger)