Gnocchi with Blue Cheese, Spinach and Pancetta

Gnocchi with Blue Cheese, Spinach and Pancetta - A Cookbook Collection

Gnocchi with Blue Cheese, Spinach and Pancetta- A Cookbook Collection

 

This dish is another recipe inspired by lunch at Zamora in Cork. They really do indulge my love of blue cheese! It is a deceptively filling dish, some might struggle to finish it. Not me, unfortunately. I don’t know when to stop. I have made the sauce with all cream when I didn’t have crème fraiche and it was far too heavy. Trust me, stick with the crème fraiche. My blue cheese of choice is either Cambozola or Cashel Blue, but you can use whatever cheese you prefer.

It also is a very quick meal to make but seems like something that took far more work. It might be one to impress when you are pushed for time.

Have a look at Karen from Kenmare Foodies’ lovely recipe for Gnocchi with Chicken & Spinach in a Blue Cheese Sauce.

 

 

Gnocchi with Blue Cheese, Spinach and Pancetta

Serves 2 – 3

 

Ingredients:

  • 80g of smoked pancetta or smoked streaky bacon, chopped
  • 1 clove of garlic, crushed
  • 60ml of dry white wine
  • 100g of blue cheese
  • 100ml of crème fraiche or a mixture of crème fraiche and double cream
  • 80g of baby spinach
  • 500g packet of gnocchi
  • Fresh nutmeg
  • Salt and freshly ground black pepper

 

Method:

  • Firstly bring a large pot of salted water to the boil for the gnocchi.
  • Heat a large heavy based saucepan or casserole dish over a medium heat and add the pancetta or bacon. There should be enough fat on it to mean that you don’t need any oil. Fry, stirring frequently, until the pancetta is crispy.
  • Add the garlic and fry for another minute.
  • Turn up the heat slightly and add the white wine. Allow the alcohol to cook off and reduce a little and then turn the heat down to medium-low.
  • Add the packet of gnocchi to the boiling water and cook as per packet instructions. It usually only takes a few minutes. Once the gnocchi float to the top they are cooked.
  • Add the blue cheese and crème fraiche to the pancetta and wine. Stir well to combine and once the sauce starts to simmer add the spinach and grate in a little nutmeg. The spinach just needs to wilt.
  • Once the gnocchi start to float, spoon them into the sauce, allowing a little of the cooking water to go with them. This will help the sauce to coat the dumplings.
  • Once all of the gnocchi has been added, give a good stir to combine everything. Season with salt and pepper to taste. I usually don’t add any extra salt due to the pancetta but I like a lot of black pepper. Add more nutmeg too if needed.
  • Serve immediately.

 

Gnocchi with Blue Cheese, Spinach and Pancetta - A Cookbook Collection

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