Gnocchi with arugula and cambozola

Prep 5 min
Plus Cooking time: 15 minutes
Makes 4 Servings

Fancy enough for guests and ready in 20 minutes!



4 tsp
2 500-g pkgs
potato gnocchi
3/4 cup
0.18 cream
150 g
cambozola cheese, with rind, about 1 cup diced
4 cups
lightly packed arugula


  • 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.


Calories 815
Protein 25 g
Carbohydrates 107 g
Fat 32 g
Fibre 6 g
Sodium 1655 mg

Written by:

Photo credit: Gnocchi with arugula and cambozola</br>Photo by John Cullen

This article has not been rated yet.

Leave a comment

Sign in to comment.