Gnocchi with arugula and cambozola
1
- Prep Time5 mins
- Total Time5 mins
- Makes4 Servings
Gnocchi with arugula and cambozola
Photo by John Cullen
Fancy enough for guests and ready in 20 minutes!
Ingredients
4 tsp olive oil
2 500-g pkgs potato gnocchi
3/4 cup 0.18 cream
150 g cambozola, with rind, about 1 cup diced
1/8 tsp hot-red-chili-flakes
4 cups lightly packed arugula
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 25g, Carbohydrates 107g, Fat 32g, Fibre 6g, Sodium 1655mg.
Cambozola cheese is much milder than other blue cheeses. It has a rich and smooth flavour that blends nicely in this creamy gnocchi dish.