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Gnocchi with blue cheese, pine nuts and fried herbs
Gnocchi with blue cheese, pine nuts and fried herbs
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in fluffy gnocchi smothered in creamy blue cheese sauce, topped with crunchy toasted pine nuts - a decadent weeknight delight.
Ingredients:
  • 45g (1/4 cup) pine nuts
  • 36.40 gm olive oil
  • 12 fresh sage leaves
  • 12 small fresh basil leaves
  • 500g fresh gnocchi
  • 20g butter
  • 1 brown onion, halved, finely chopped
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) thickened cream
  • 50g (1/2 cup) grated mozzarella
  • Salt & freshly ground black pepper
  • 80g blue cheese, crumbled
Instructions:
  • Begin by heating a small non-stick frying pan over medium heat. Proceed by adding the pine nuts and stirring them for 3 minutes until they are toasted. Finally, transfer the toasted pine nuts to a plate.
  • In the same pan, heat the oil over medium-high heat until shimmering. Add the sage and basil, cooking for 2 minutes until they turn crispy. Then, transfer to a plate lined with paper towel to drain.
  • Preheat your oven to 200C. Boil gnocchi in a large pot of salted water as per package instructions until they float to the top. Drain and return to the pot.
  • In a medium saucepan over medium heat, let the butter melt until it sizzles. Sautee the onion and garlic till fragrant, about 3 minutes until the onion becomes tender. Pour in the cream and let it gently simmer. Add the mozzarella and cook for 1 minute until it's all melty and delicious. Then, season with a touch of salt and pepper to taste.
  • Stir the cream mixture into the gnocchi until well combined. Transfer the mixture to a 1L (4-cup) capacity ovenproof dish. Sprinkle half of the blue cheese and gently mix. Bake in the oven for 10 minutes or until golden. Take out from the oven.
  • Distribute gnocchi into bowls. Sprinkle with the remaining cheese and pine nuts. Finish with fried herbs on top and serve promptly.

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