The best blue cheese gnocchi

Name: The best blue cheese gnocchi
Prep time: 30 min
Cook time: 25 min
Total time: 55 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

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Ingredients
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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

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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!

Our sommeliers suggest

Yalumba The Y Series Viognier

South Australia, Australia

The Yalumba The Y Series Viognier, a fruity, lively white from Australia, pulls the same trick as a pear or a drizzle of honey with blue cheese: its peach and apricot notes, typical of viognier, soften the salt and the bite of the sauce. Its freshness cuts the cream, and its roundness holds up against the walnuts and mushrooms. A white for comforting pasta nights. See the product

Gros Mollet, 7.8%

Microbrasserie du Lac St-Jean

Gnocchi in a blue cheese sauce is potato, cream and sharp cheese. A strong brown ale shares a lot with blue cheese: candied fruit, figs, spice. Its sugar supports the sauce rather than fighting it, and its red berry finish gets the fork moving again. 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!

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