Preparation time:

5 minutes

Cooking time:

15 minutes

Makes:

4 Servings

 
John Cullen

Ingredients

• 4 tsp olive oil
• 2 500g pkg potato gnocchi
• 3/4 cup 18% cream
• 150 g cambozola cheese, with rind, about 1 cup diced
• 1/8 tsp hot red chili flakes
• 4 cups lightly packed arugula

Cambozola cheese is much milder than other blue cheeses. It has a rich and smooth flavour that blends nicely in this creamy gnocchi dish.

Instructions

• 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.

Nutrition (per Serving)

calories

815 

protein

25 g

carbohydrates

107 g

fat

32 g

fibre

6 g

sodium

1655 mg