Meals and Courses

Creamy Gorgonzola Gnocchi

cook 20 mins
Tags: Quick eats
  • 25 g (1 oz) butter
  • 2 leeks, trimmed, cleaned and sliced
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 75 ml (3 fl oz) double cream
  • 75 g (3 oz) Gorgonzola cheese
  • 500 g (1 lb) pack fresh gnocchi
  • 25 g (1 oz) toasted walnuts, roughly chopped
  • salt and pepper
  • Heat the butter in a saucepan, add the leeks and onion and a splash of water and cook over a low heat for 15 minutes until very soft. Stir in the garlic and cook for a further 1 minute. Add the cream and crumble over the Gorgonzola, then cook until the cheese melts.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions. Drain, reserving a little of the cooking water, and return to the pan. Stir through the sauce, adding a little cooking water to loosen if needed. Season well.
  • Spoon into serving bowls and serve topped with the walnuts.
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