Gnocchi with Creamy Blue Cheese Sauce
with pear, courgette & walnuts- Tarwe
- Ei
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Walnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Did you know that walnuts are the only nuts that contains ALA? ALA is a plant-based omega-3 fatty acid that is good for your heart, blood vessels, and brain.
Ingredients
175 g
Gnocchi
(Contains: Tarwe, Ei, Zwaveldioxide en sulfiet)
40 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
10 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
Ā½ piece
Courgette
Ā½ piece
Pear
Ā½ piece
Onion
100 g
Spinach
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
[Plant-based] butter
1 teaspoon
White balsamic vinegar
Ā½ teaspoon
Mustard
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and slice the pear.
- Cut the courgette into crescents.
Did you know... pears contain flavonoids, which protect us from the effects of free radicals. These are harmful substances caused by UV radiation or air pollution.
- Melt a knob of butter in a large frying pan over medium-high heat.
- Fry the onion with the courgette and the pear for 5 - 7 minutes.
- Meanwhile, heat a clean frying pan over high heat and toast the walnuts for 1 - 2 minutes, then remove from the pan and set aside.
- Melt a knob of butter in the same pan and fry the gnocchi for 6 - 8 minutes until golden-brown.
- Deglaze the vegetables with the white balsamic vinegar.
- Stir in the cream, the blue cheese and the mustard, along with some honey as preferred. Allow the cheese to melt.
- Season the sauce to taste with salt and pepper.
- Reduce the heat and gradually add the spinach, tearing it directly into the pan. Mix well, allowing it to wilt and reduce.
- Serve the sauce on plates and top with the gnocchi.
- Garnish with the walnuts to finish.
