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GNOCCHI, GORGONZOLA, WALNUTS

Prep/Cooking Time: 15-30 Minutes

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