Baked Gnocchi With Blue Cheese And Prosciutto Cream Sauce Food

BAKED GNOCCHI WITH GORGONZOLA CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

BLUE CHEESE GNOCCHI

Steps:

• Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
• Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
• Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.

BAKED GNOCCHI WITH BLUE CHEESE AND PROSCIUTTO CREAM SAUCE

Steps:

• Bring cream to the boil in a small saucepan, then simmer for 2min or until slightly reduced.
• Add blue cheese to pan, season to taste with pepper, reduce heat to low-medium then cook, stirring occasionally, for 2-3min or until cheese has melted (don't worry if mixture isn't completely smooth).
• Spread the gnocchi over the base of a large baking dish, scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan.
• Bake in 180oC oven for 15-20min or until sauce is bubbling and crumbs are golden.

PUMPKIN, WALNUT AND BLUE CHEESE GNOCCHI

Steps:

• Preheat the oven to 400°F Put the pumpkin into a roasting tin with the rosemary, drizzle with the olive oil and season well with salt and freshly ground pepper. Toss to coat and roast for 25-30min or until tender.
• Meanwhile, melt the cheese in a pan with the milk. Add the chopped walnuts.
• Cook the gnocchi according to packet instructions, then stir through the sauce and pumpkin. Season and serve immediately.

GNOCCHI WITH MUSHROOMS & BLUE CHEESE

Steps:

• Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
• Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
• Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

BLUE CHEESE GNOCCHI

Steps:

• Cook the potatoes in boiling salted water for 15 to 20 minutes until tender.
• Stir through a generous amount of salt.
• Drain the potatoes well, then mash until completely smooth (a potato ricer is good for this).
• Transfer to a bowl.
• Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand, continuing to knead until all the flour is worked in and the dough is smooth.
• This should take a few minutes and the dough will be sticky at first!
• Divide the dough into three and roll each portion into a sausage that is 3/4 of an inch thick.
• Cut into 1 inch lengths and using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).
• Bring a large pan of water to the boil, and when rapidly boiling, drop in the bnocchi, then reduce the heat and simmer until the snocchi rise to the surface (this will take 2 to 3 minutes).
• Remove the gnocchi with a slotted spoon and drain well.
• Arrange on a warm serving dish and keep warm.
• Put the cream into a small pan and bring to the boil, boil rapidly, stirring constantly for about 5 minutes, until the sauce has reduced by one third.
• Remove from heat and stir in the cheese.
• Season with salt and pepper to taste and pour over the warm gnocchi.
• Scatter the chives over the top and serve immediately.

PROSCIUTTO & BLUE CHEESE APPETIZER SPOONS

Steps:

• Peel and chop shallots.
• Melt butter in a frying pan over low heat. (Be careful it doesn't get brown, it's very bad for health.).
• When butter has melt, add chopped shallots. Leave covered, stirring frequently, for about 10 minutes or until translucent.
• Add sugar and stir. Let shallots caramelize for a couple of minutes, then add raspberry vinegar. At that time, you should probably go for medium heat. It's important when adding alcohol to get it to a smooth boil so the strong taste evaporates. When the strong smell is gone, you're done. Take pan off heat.
• Cut prosciutto into small pieces.
• Dice blue cheese.
• Fill the bottom of your Chinese soup spoons with caramelized shallots. Add a dice of blue cheese and top with prosciutto pieces.
• Serve right away.