Baked gnocchi with cream, mushrooms and blue cheese sauce

Name: Baked gnocchi with cream, mushrooms and blue cheese sauce
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Cuisine: British
Ingredients: 100g rock salt; 1kg floury potatoes, such as king edward or maris piper, unpeeled; 2 large free-range egg yolks; 180g type ‘00’ flour (often sold as pasta flour), plus extra; 40g parmesan (or vegetarian alternative), finely grated; 4 tbsp fresh thyme leaves, chopped; 1 tsp salt; 260g young leaf spinach; Butter for frying; 1 onion, finely sliced; 400g chestnut mushrooms, thickly sliced; 3 garlic cloves, crushed; 2 tbsp plain flour; 150ml whole milk, plus an extra splash (optional); 150ml double cream; 9 fresh thyme sprigs, 3 whole, 6 with leaves picked; 150g creamy blue cheese such as gorgonzola dolce or vegetarian stilton, crumbled; 20cm square, 6cm deep baking dish

Instructions

Prep:1hCook:1h 20min

This recipe of soft, pillowy gnocchi baked in a creamy blue cheese mushroom sauce is a great dinner for a cold winter’s night. We’ve got another ‘cheat’s’ baked gnocchi with gorgonzola recipe – it can be ready in 15 minutes.

Updated at: Thu, 21 Nov 2024 12:25:02 GMT