The best blue cheese gnocchi

Name: The best blue cheese gnocchi
Prep time: 30 min
Cook time: 25 min
Yield: 3 to 4
Cuisine: Québécoise
Ingredients: 500 g gnocchi; 227 g cremini mushrooms, sliced; Olive oil; 1/2 yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 90 g of 1546 sausage with blue cheese and walnuts, cut into small cubes; 1/4 cup white wine; 2 compact cups coarsely chopped rapini; 237 ml 15% country-style cream; 100 g Fleuron blue cheese with the rind removed; 1/2 cup milk; 1/2 teaspoon dried thyme; 1/4 cup finely chopped walnuts + a little for serving; 1/4 cup grated Pecorino Romano cheese + a little for serving; Chopped fresh parsley for serving; Salt and pepper from the mill

Preparation 30 min
Cooking 25 min
Servings 3 to 4
Freezing Absolutely

Here, I present to you the best blue cheese gnocchi on the planet earth. Blue cheese dry sausage, mushrooms, rapini, walnuts… BOOM! You can say goodbye to your taste buds because they will EXPLODE! #alimentsduquebec #collaboration #pub

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Ingredients

500 g gnocchi
227 g cremini mushrooms, sliced
Olive oil
1/2 yellow onion, finely chopped
3 large garlic cloves, finely chopped
90 g of 1546 sausage with blue cheese and walnuts, cut into small cubes
1/4 cup white wine
2 compact cups coarsely chopped rapini
237 ml 15% country-style cream
100 g Fleuron blue cheese with the rind removed
1/2 cup milk
1/2 teaspoon dried thyme
1/4 cup finely chopped walnuts + a little for serving
1/4 cup grated Pecorino Romano cheese + a little for serving
Chopped fresh parsley for serving
Salt and pepper from the mill

Preparation

In a large saucepan filled with boiling salted water, cook the gnocchi according to package directions. Pour into a colander, rinse with cold water and drain. Add a thin drizzle of olive oil and toss.
In a large skillet heated over medium-high heat, place the mushrooms and add a drizzle of olive oil. Cook 4 to 5 minutes stirring to bring out the water.
Reduce heat to medium and add the onion, garlic, sausage, then add a thin drizzle of olive oil. Season with salt and pepper and continue cooking for 4 to 5 minutes.
Deglaze with the white wine, mix and cook for 1 minute while stirring.
Add the rapini, season with salt and pepper and cook for 2 to 3 minutes.
Add the cream, blue cheese, milk, thyme then season with salt and pepper. Cook for 2 to 3 minutes, stirring constantly.
Add the gnocchi, walnuts and cheese and mix. Cook for 2 minutes, stirring constantly. Remove from heat and let stand a few minutes before serving. Garnish with walnuts, cheese and fresh parsley!

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Domaine Mourgues du Grès Terre d'Argence 2021

Languedoc-Roussillon, France

Produced by François Collard, this gourmet wine from Gard in Languedoc composed of VIOGNIER at 50 %, small manseng at 35 % and from Roussanne to 15 % will support this dish of gnocchi with blue cheese. Round, dense, with aromas of honey and white flowers, its texture is waxy and rich. See the product

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Microbrasserie du Lac St-Jean

Brown beer with Belgian inspiration, the big calf will offer you notes of candied fruit, figs, date and spices. These dominant fruity and spicy aromas will come to appeal perfectly with the blue cheese with which they share many affinities. Slightly sweet beer and will support the richness of the dish for a most pig agreement. The finish of red beer beer will bring a little kick that will impose a new bite. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!