Gnocchi with Gorgonzola and walnut sauce

Gnocchi with Gorgonzola and walnut sauce
Blue cheese and walnuts are a classic pairing and make this Italian dish
rather special.
INGREDIENTS
knob of butter
1 onion, finely chopped
75g (21⁄2 oz) walnuts, roughly chopped
1 tbsp plain flour
450ml (15fl oz) milk
125g (41⁄2oz) Gorgonzola cheese
salt and freshly ground black pepper
500g packet ready-made gnocchi
handful of basil leaves, to garnish (optional)
METHOD
1 In a pan, melt the butter over a low heat. Add the onion, and sweat gently for about
5 minutes until soft and translucent. Now add the walnuts, and cook for another couple
of minutes. Remove from the heat, and stir in the flour, then add a little milk. Return
to the heat, and add the remaining milk, stirring constantly for 4–6 minutes until the
sauce thickens.
2 Remove from the heat again, and stir through the Gorgonzola. Season with salt and pepper.
3 In a separate pan, cook the gnocchi in plenty of boiling salted water for a few minutes,
or according to the packet instructions. Drain well. Add to the sauce, and stir through
well. Garnish with the basil leaves (if using), and serve immediately.
GOOD WITH A tomato and rocket salad.

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