Gnocchi with Gorgonzola and Walnut Sauce

The Illustrated Quick Cook

Gnocchi with Gorgonzola and Walnut Sauce

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    1 tbsp butter 4½ oz (125 g) Gorgonzola cheese
    1 onion, finely chopped 1 package (about 18 oz/500 g) fresh or frozen gnocchi
    ⅓ cup coarsely chopped walnuts sea salt and freshly ground black pepper
    1 tbsp all-purpose flour handful of fresh basil leaves, to garnish (optional)
    2 cups whole milk


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      In a saucepan, melt the butter over low heat. Add the onion, and cook gently for about 5 minutes until soft. Now add the walnuts, and cook for another couple of minutes. Remove from the heat, and stir in the flour, then add a little milk. Return to the heat, and add the remaining milk, stirring constantly for 4-6 minutes until the sauce thickens.

    • 2

      Remove from the heat again, and stir in the Gorgonzola. Season with salt and pepper.

    • 3

      In a separate saucepan, cook the gnocchi as the package directs. Drain well. Add to the sauce, stirring gently to coat. Garnish with the basil leaves (if using), and serve immediately with a tomato and arugula salad.


    If available, buy a carton of ready-made blue cheese pasta sauce to use, instead of making your own.

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