Creamy gnocchi

By Drum Digital
03 March 2014

Blue cheese transforms simple gnocchi into something rich and delicious.

Serves 4

Preparation: 5 min

Cooking: 15 min

600 g gnocchi

salt and black pepper

30 g butter

400 g mixed mushrooms, thickly sliced

2 garlic cloves, crushed

250 ml (1 c) double cream

pinch of ground nutmeg

100 g baby spinach leaves

100 g mild blue cheese, crumbled

1              Cook the gnocchi in a saucepan of boiling salted water according to the packet instructions until they rise to the surface. Remove with a slotted spoon and set aside.

2              Melt the butter in a frying pan over low heat. Add the mushrooms and garlic and cook, stirring, for 5 minutes or until the mushrooms have softened. Increase the heat to medium, add the cream, nutmeg and spinach, and cook for 1 minute or until the spinach has wilted. Stir in the gnocchi and blue cheese and heat until the cheese has melted.

3              Season with salt and pepper and serve.

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