Blue Cheese Gnocchi with Toasted Walnuts
Blue Cheese Gnocchi, oh my gosh it is indulgence in a bowl, I promise!
Blue Cheese gnocchi is incredibly rich and I always eat way more than I should, but I have no will power when I see this on a menu. It is so rich and decadent so little goes a long way when catering, because portion sizes need not be that big. What makes this recipe even more amazing is that it takes literally 4 ingredients to create me ultimate comfort food.
You see, for this recipe, I cheat a little. I can make gnocchi from scratch and often make it, but this is for quick fix, so I used shop-bought gnocchi. It is very close to hand-made and it literally takes minutes to boil, in which time you make the blue cheese sauce! Pronto, pronto! The blue cheese gnocchi may not fall into everyone’s taste although the cheese flavor is very subtle. You can however make a rich tomato sauce or use another cheese, such as Parmesan or even just a white cheddar will work.
Blue Cheese Gnocchi with toasted walnuts
30 ml salt
1 x 500g Serana Potato Gnocchi
250 ml cream
50 g Fairview Blue Tower
salt and pepper to taste
chopped parsley – optional
100 ml walnuts – lightly toasted in a dry pan
Place a big pot of water on the stove and bring to the boil. Add the salt. Add the gnocchi to the salt water and boil until the gnocchi comes to the surface. Remove gnocchi from the water with a slotted spoon. While gnocchi is cooking, pour the cream into a pan and crumble the cheese into the cream. Slowly heat until cheese has melted. Season with salt and pepper. Add the drained gnocchi to the pan and toss until it is coated with sauce. Serve with chopped parsley and toasted walnuts.
Tomorrow morning just after 9 o’clock, I will be making these in the RSG studios, tune in if you have a chance!
I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!