Gnocchi with arugula and cambozola
Chatelaine
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* PLUS Cooking time: 15 minutes
Gnocchi with arugula and cambozolaPhoto 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
- 25 g,
- Carbohydrates
- 107 g,
- Fat
- 32 g,
- Fibre
- 6 g,
- Sodium
- 1655 mg.
Cambozola cheese is much milder than other blue cheeses. It has a rich and smooth flavour that blends nicely in this creamy gnocchi dish.