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Italian Recipes

Blue Cheese Gnocchi

Blue Cheese Gnocchi

with toasted hazelnuts

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Gnocchi are little dumplings made of potato, and in this recipe, they're paired with a myriad of wonderful things such as blue cheese, softened buttery leeks and lightly toasted hazelnuts for a bit of crunch.

Tags:

Quick

•Veggie

Allergens:

Milk

•Gluten

•Hvede

•Celery

•Noisettes

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Total20 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

(Contains: Gluten, Hvede May be present: Senape, Soja)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Hello Muscat

(Contains: Celery)

10 grams

Hazelnuts

(Contains: Noisettes May be present: Glutenhaltiges Getreide, Erdnüsse, Sesamsamen)

1 sachet(s)

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)2783 kJ

Energy (kcal)665 kcal

Fat26.2 g

of which saturates14.2 g

Carbohydrate88.5 g

of which sugars4.6 g

Dietary Fiber28 g

Protein19.7 g

Salt4.8 g

Potassium230 mg

Calcium203.3 mg

Iron0.4 mg

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

Prep the Veg

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).

Cook the Gnocchi

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.
Return the pan to 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.

Fry the Leek

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 garlic. Season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.
Add the creme fraiche and muscat and simmer for another 2-3 mins.
Remove from the heat, crumble in the blue cheese and add the cooked gnocchi.
Mix well and season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary.

4

Divide the blue cheese gnocchi between bowls.
Top with a sprinkling of hazelnuts and a drizzle of balsamic glaze.

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