Ingredients
Units
Scale
- 400g (14 oz) packet of potato gnocchi
- 284ml (1/2 pt) double cream
- 125g (4oz) dolcelatte
- 55g (2oz) Gruyere
- 25g (1oz) Parmesan, grated
Instructions
- Cook the gnocchi in boiling, salted water according to packet instructions, or until the dumplings float to the surface. Drain well and put into a large, shallow, heatproof dish.
- Pour the double cream in a small saucepan and stir in the dolcelatte and Gruyere until the cheese has melted.
- Pour the sauce over the gnocchi, sprinkle with Parmesan and grill for 1-2 minutes until golden and bubbling. Serve with salad.
Notes
- The following types of blue cheese will work well in this recipe: stilton, roquefort, cambozola, cashel blue, danish blue cheese, dolcelatte and gorgonzola.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sodium: 340 mg
- Fat: 33.6 g
- Saturated Fat: 20.1 g
- Carbohydrates: 35.7 g
- Protein: 17.7 g
- Cholesterol: 118 mg