Creamy gnocchi

By Hope Malau
01 August 2015

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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