Best 7 Blue Cheese Gnocchi Recipes

HOMEMADE GNOCCHI WITH BLUE CHEESE SAUCE

Steps:

• Bake at 375°F 500g of potatoes for 1h. Poke some holes on the skin with a fork before baking.
• Remove the skin while hot. Let the potatoes cool down before placing them in the fridge for about 2h or until completely cold
• Shred the potatoes using a ricer or a cheese grater. Pour 1 egg yolk and a pinch of salt on the potatoes. Sift 100g of all-purpose flour on top.
• Gather everything together with your hands and start kneading the dough, if too sticky, add some more flour. Knead the dough for 1m30.
• Roll the dough into a fat log and slice into 4 parts. Roll each parts into a thin rope (1 inch thick) cut the rope into small bits. Roll with the palm of your hands each bits to form small gnocchi balls
• Cook the gnocchi in salted boiling water. After a minute or two, they will rise on the surface. Let them cook 30s more and turn off the heat. Drain the gnocchi with a colander.
• Cut 200g of white mushroom and cook with olive oil and ground black pepper.
• Add 250ml of double cream and let simmer until it thickens, stirring from time to time.
• Add 140g of st Agur cheese and let it melt completely.
• Pour the gnocchi in the sauce, serve hot with freshly cut parsley and ground black pepper. Enjoy!

BLUE CHEESE GNOCCHI

Steps:

• Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
• Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
• Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.

BLUE CHEESE GNOCCHI

Steps:

• Cook the potatoes in boiling salted water for 15 to 20 minutes until tender.
• Stir through a generous amount of salt.
• Drain the potatoes well, then mash until completely smooth (a potato ricer is good for this).
• Transfer to a bowl.
• Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand, continuing to knead until all the flour is worked in and the dough is smooth.
• This should take a few minutes and the dough will be sticky at first!
• Divide the dough into three and roll each portion into a sausage that is 3/4 of an inch thick.
• Cut into 1 inch lengths and using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).
• Bring a large pan of water to the boil, and when rapidly boiling, drop in the bnocchi, then reduce the heat and simmer until the snocchi rise to the surface (this will take 2 to 3 minutes).
• Remove the gnocchi with a slotted spoon and drain well.
• Arrange on a warm serving dish and keep warm.
• Put the cream into a small pan and bring to the boil, boil rapidly, stirring constantly for about 5 minutes, until the sauce has reduced by one third.
• Remove from heat and stir in the cheese.
• Season with salt and pepper to taste and pour over the warm gnocchi.
• Scatter the chives over the top and serve immediately.

GNOCCHI WITH A CREAMY BLUE CHEESE SAUCE

Steps:

• Bring a pan of salted water to the boil on a medium-high heat and cook the gnocchi for 3-4 minutes until tender, adding the peas for the final minute of cooking. Reserve a cup of gnocchi cooking water before you drain the gnocchi into a colander.
• In a saucepan place the creme fraiche, blue cheese, and grated Parmesan and heat gently until the cheese melts. Stir often with a wooden spoon.
• Add as much reserved gnocchi cooking water as needed in order to create a silky smooth sauce.
• Stir the cooked gnocchi and peas through the blue cheese sauce and serve with chopped Parsley. Season with salt and pepper.

GNOCCHI WITH MUSHROOMS & BLUE CHEESE

Steps:

• Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
• Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
• Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

EASY GNOCCHI WITH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

BAKED GNOCCHI WITH BLUE CHEESE AND PROSCIUTTO CREAM SAUCE

Steps:

• Bring cream to the boil in a small saucepan, then simmer for 2min or until slightly reduced.
• Add blue cheese to pan, season to taste with pepper, reduce heat to low-medium then cook, stirring occasionally, for 2-3min or until cheese has melted (don't worry if mixture isn't completely smooth).
• Spread the gnocchi over the base of a large baking dish, scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan.
• Bake in 180oC oven for 15-20min or until sauce is bubbling and crumbs are golden.