Gnocchi with arugula and cambozola

Fancy enough for guests and ready in 20 minutes!

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Preparation time:
5 minutes
Cooking time:
15 minutes
Makes:
4 Servings
John Cullen


 
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
g
sodium
1655 mg

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