Potato gnocchi in Gorgonzola, leek & butternut squash sauce 👌

Potato gnocchi in a silky, nutty and fresh Gorgonzola, leek and butternut squash sauce…. absolutely delicious! 👌 The recipe makes 3 medium portions or 2 large ones.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large pot of water to boil, that you will use later to cook the gnocchi and the veg. While the water boils, heat a large non-stick frying pan to medium. When oil heats up, add the olive oil and chopped leeks to the pan and fry them for about a minute.

Step 2

Add the cubed butternut squash to the pan, season with salt to taste and toss the contents to mix them together.

Step 3

Add a pinch of nutmeg and the sprigs of rosemary, toss them while frying at medium heat for about a minute.

Step 4

Ladle in boiling water from the pot until veg are covered (1 or 2 full ladles) and simmer until the squash has softened (for 5 to 10 minutes).

Step 5

Once the squash has softened, pick out and bin the rosemary sprigs.

Step 6

Drain the contents of the pan and put them in a blender with a strain or slotted spoon. Add the Gorgonzola cheese and blend the contents until you get a smooth cream.

Step 7

Rinse and dry the pan, then heat it to medium and add the walnuts. Toast them for 2-3 minutes tossing them to prevent them from burning. Put them to the side to cool down a bit, and take the pan off the heat. Keep the pan to hand.

Step 8

Salt the boiling water to taste, put in the gnocchi and give them a quick stir so they don’t stick together. Gnocchi will be cooked when they float yo the surface.

Step 9

While gnocchi cook, put 4 tbsp of the cooking water into the frying pan and add to it the rest of the nutmeg and a quick grind of black pepper. Give it a quick toss or stirr it to flavour the water. Put the pan on low heat. to keep the flavoured water warm.

Step 10

As the gnocchi start coming afloat, fish them out with a strainer or slotted spoon and transfer them to the pan with the spiced water. Once all the gnocchi are in the pan, add the Creamed Gorgonzola, leek and squash and raise the heat to medium.

Step 11

Toss it all together (or stir carefully with a spatula or wooden spoon) until the sauce has warmed up, coated all the gnocchi and slightly thickened (for about 2-3 minutes).

Step 12

Plate the gnocchi, crumble the walnuts on top with your hands and serve right away. Enjoy!