Spinach & Gnocchi in Cheese Sauce

Ingredients

Gnocchi

  • 500 g mashed potato
  • 25 g parmesan cheese, grated
  • 2 egg yolks
  • 125 g plain flour
  • ¼ tsp ground nutmeg
  • ¼ tsp ground white pepper
  • ½ tsp salt

Cheese Sauce

  • 150 ml vegetable stock
  • ½ tsp sugar
  • ¼ tsp pepper
  • 2 tbsp chopped herbs like oregano,
  • marjoram or flat leaf parsley,
  • reserve some for garnishing
  • 120 g cashew nuts, toasted
  • 2 tbsp Malaysian Palm Oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 500 g spinach, washed, blanched
  • in salted water, then drained and
  • chopped
  • 250 ml whipping cream
  • 200 g blue cheese, crumbled

Preparation

Gnocchi

  1. Mix gnocchi ingredients to form a dough, then divide into four. Shape each piece into a long 1.5 cm thick rope and cut into 2.5 cm pieces.
  2. Shape each piece over the tines of a fork to form the traditional gnocchi shape. Cook gnocchi in boiling salted water until they float. Remove to drain in a colander.

 

Cheese Sauce

  1. Place the stock, sugar, pepper, herbs and cashew nuts in a food processor and blitz to a paste.
  2. In a saucepan, heat the Malaysian Palm Oil over medium heat and sauté onion and garlic until aromatic. Add spinach, cashew nuts paste, cream and blue cheese. Bring to a simmer and turn off heat.
  3. Serve gnocchi with warm cheese sauce, garnished with herbs.