Potato gnocchi with Gorgonzola and sage recipe

5 ratings Rate
  • Serves 4
  • 30mins
  • 465 calories / serving
  • Freezable
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GNOCCHI WITH BROCCOLI GORGONZOLA AND TOMATOES HERO

Heat the oven to 190°C/375°F/Gas 5. Cook the gnocchi according to pack instructions, remove from water using a slotted spoon and put aside, then using the same water blanch the broccoli and drain.

Combine half of the Gorgonzola, the cream and the wine in a small saucepan and whisk until smooth. Stir in the sage and season with black pepper, bring to the boil whilst continuing to whisk, then remove from the heat and add the gnocchi, broccoli and cherry tomatoes.

Tip into an ovenproof dish, sprinkle with the rest of the cheese and the breadcrumbs and bake for 15-20 minutes until golden and bubbling. 

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  • Ingredients

  • 500g fresh potato gnocchi
  • 100g (3½oz) broccoli
  • 100g (3½oz) cherry tomatoes, halved
  • 150g gorgonzola cheese roughly crumbled
  • 100ml double cream
  • 20ml dry white wine
  • 15g fresh sage, roughly chopped
  • Black pepper
  • 2tbsp breadcrumbs
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  • Energy 1933kj 465kcal 23%
  • Fat 24g 34%
  • Saturates 16g 80%
  • Sugars 2g 2%
  • Salt 1g 17%

of the reference intake
Carbohydrate 48.5g Protein 13.8g Fibre 4g

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