Gnocchi with blue cheese sauce

Name: Gnocchi with blue cheese sauce
Ingredients: 4-5 potatoes. (I’ve never been good at figuring out floury vs waxy potatoes, but apparently Desiree (which are floury ones) are a good choice for gnocchi).; 2 tbsp olive oil; 1 tsp salt; 1 c flour (approx); 1 c plant based cream (I used Oatly). Use milk for a low cal version.; 1 tbsp Nuttelex or other butter alternative; 2 cloves garlic, crushed; 100g Artisa Launceston Blue cashew cheese; 1/2 c walnuts; 10 sage leaves, more or less; 1 tbsp olive oil; 1 tbsp Nuttelex or alternative

Making gnocchi at home is so satisfying and not as time consuming as you might think. These little pillows of pasta are just made to be smothered in a creamy sauce and our Launceston Blue adds an unmistakeable blue flavour.

Gnocchi with blue cheese sauce

Rated 4.5 stars by 2 users

Author

Artisa

Ingredients

Gnocchi

4-5 potatoes. (I’ve never been good at figuring out floury vs waxy potatoes, but apparently Desiree (which are floury ones) are a good choice for gnocchi).
2 tbsp olive oil
1 tsp salt
1 c flour (approx)

Blue cheese sauce

1 c plant based cream (I used Oatly). Use milk for a low cal version.
1 tbsp Nuttelex or other butter alternative
2 cloves garlic, crushed
100g Artisa Launceston Blue cashew cheese

Garnish

1/2 c walnuts
10 sage leaves, more or less
1 tbsp olive oil
1 tbsp Nuttelex or alternative

Directions

For Gnocchi

Steam potatoes with their skins on until soft (20 minutes or so). Cool until you can handle them comfortably, then cut in half and scoop the potato flesh into a bowl.
Add olive oil and salt and mash it until the mixture is completely smooth.
Add flour gradually until you have a soft, slightly sticky dough. Try not to work the dough too much.
Put a large pot of salted water on to boil for cooking the gnocchi. Meanwhile, roll portions of dough out into long thin ropes about 1.5-2cm thick. Cut each into 2.5cm pieces.
Cook the gnocchi in batches in the pot of boiling water. They sink when you first put them in, and are cooked by the time they float to the top.
Scoop out and transfer to a warmed bowl with a little olive oil to stop sticking. Keep warm.

For sauce

Melt Nuttelex in a pan over medium heat.
Add garlic and saute gently until fragrant but not browned.
Pour in the cream and heat until almost boiling.
Add the Launceston blue cheese and stir until smooth and creamy.
Season to taste with salt and pepper

For garnish

Heat the olive oil and Nuttelex over medium-high heat. Fry the sage leaves until crispy and remove from pan. Add walnuts and fry until golden. Remove from pan. Reserve any remaining oil

To serve

Toss the gnocchi through the sauce and top with toasted walnuts and crispy sage and remaining oil.