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GNOCCHI, GORGONZOLA, WALNUTS

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients

  • 120g Gnocchi
  • 40g Gorgonzola
  • 60g Bechamel sauce
  • 15g Celery
  • 15g Onion
  • 5g Garlic
  • 10ml White wine
  • 10g Butter
  • Salt 
  • Pepper

Instructions

  • Bring to the boil a pan of salted water ready to cook the gnocchi
  • Take the celery, onion and garlic and remove any skin or root
  • Finely chop the garlic and onion and slice the celery into thin pieces
  • Take the gorgonzola and break into pieces, keep in the fridge till needed
  • To cook drop the gnocchi into the water and cook till they float to the top
  • In a thick bottom pan melt the butter
  • Add to the butter the garlic, onion and celery
  • Cook for a minute till they begin to soften
  • Add to the pan the white wine and reduce to nothing
  • Now add the bechamel and bring to the boil
  • Add to the pan the cooked gnocchi and the gorgonzola
  • Mix and season to taste
  • Serve in a bowl