- Heat a large non-stick frying pan over medium. Add 2 tsp oil, then 1 pkg gnocchi. Cook, turning often, until golden brown, about 5 to 8 min. Remove to a bowl. Repeat with remaining oil and gnocchi.
- Pour cream into a large saucepan and set over medium. Add cambozola and chili flakes. Stir often until cheese is melted, about 4 min. Remove from heat. Stir in gnocchi and arugula until just combined. Scoop into bowls.
Cambozola cheese is much milder than other blue cheeses. It has a rich and smooth flavour that blends nicely in this creamy gnocchi dish.
Protein 25 g
Carbohydrates 107 g
Fat 32 g
Fibre 6 g
Sodium 1655 mg