The quantities provided above are averages only.
1 unit(s)
Leek
1 unit(s)
Garlic
55 grams
Blue Cheese
(Contains Milk)
400 grams
Gnocchi
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Hello Muscat
(Contains Celery)
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Bash or roughly chop the hazelnuts.
Place a pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the gnocchi. Cook, shifting regularly, until golden and crispy all over, 8-12 mins.
Meanwhile, place a large pot over medium-high heat with a knob of butter and drizzle of oil. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Add the creme fraiche and muscat and simmer for another 2-3 mins. Remove from the heat and crumble in the blue cheese and add in the cooked gnocchi. Mix well and season to taste with salt and pepper. Tip: Add a splash of water if required to loosen the sauce.
Divide the blue cheese gnocchi between bowls and top with hazlenuts and drizzle over the balsamic glaze.