The best blue cheese gnocchi

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

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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!