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Blue Cheese Gnocchi

with side salad

Tags:
Calorie Smart
•Quick
•Veggie
Allergens:
Milk
•Celery
•Hazelnuts
•Sulphites

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)1463 kJ
Energy (kcal)350 kcal
Fat25.4 g
of which saturates14 g
Carbohydrate21.7 g
of which sugars7.8 g
Dietary Fiber28 g
Protein9.7 g
Cholesterol0 mg
Salt2.57 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

1

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).

2

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.

3

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. 

4

Divide the blue cheese gnocchi between bowls and top with hazlenuts and drizzle over the balsamic glaze.