Blue cheese gnocchi with savoury granola
Serves: 4
Prep time: 25 mins
Total time:
Recipe photograph by Laura Edwards
Blue cheese gnocchi with savoury granola
Serves: 4
Prep time: 25 mins
Total time:
See more recipes
Nutritional information (per serving)
Calories
1106Kcal
Fat
68gr
Saturates
32gr
Carbs
93gr
Sugars
4gr
Fibre
10gr
Protein
29gr
Salt
4.9gr
Billy and Jack
Billy and Jack met as contestants on Masterchef in 2016. Since the show ended, the pair have been running popular supper clubs and catering events with their fun and inventive food.
See more of Billy and Jack’s recipes
Billy and Jack
Billy and Jack met as contestants on Masterchef in 2016. Since the show ended, the pair have been running popular supper clubs and catering events with their fun and inventive food.
See more of Billy and Jack’s recipes
Ingredients
For the granola
- 50g whole rolled oats
- 25g walnut pieces, roughly chopped
- 25g hazelnuts, roughly chopped
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 tsp caraway seeds
- ½ tsp ground black pepper
- 1 medium egg white
- 2 tbsp olive oil
For the gnocchi
- 50g soft butter
- 2 leeks, cleaned and finely sliced
- 2 x 500g packs fresh gnocchi
- 150ml double cream
- 1 x 200g pack creamy blue cheese (we used Taste the Difference Gorgonzola picante) or vegetarian alternative, rind discarded
- 100g baby leaf spinach
- ½ x 28g pack flat-leaf parsley, leaves only, chopped
Step by step
Get ahead
The granola will keep for 2-3 weeks in an airtight container. It makes double what you need so keep half for another time.
- Preheat the oven to 200°C, fan 180°C, gas 6. For the granola, put all the dry ingredients in a large bowl, add a pinch of salt and mix well. Lightly whisk the egg white and add to the bowl along with the oil. Mix well, making sure it comes together in clusters. If the mixture feels a little dry add a bit more oil until it comes together. Spread onto a baking tray lined with baking paper, ensuring you have an even spread of granola clusters. Bake for 15-20 minutes or until golden brown, stirring once for even cooking. Remove from the oven and allow to cool completely. Break down any clusters that are too large and set aside the granola.
- Heat a small knob of the butter (about 2 teaspoons) in a large saucepan. Add the leeks, 2 tablespoons of water and some seasoning, cover with a lid and cook gently for 10 minutes until soft, stirring frequently.
- While the leeks are cooking, melt half the remaining butter in a large frying pan and add half the gnocchi. Stir-fry over a high heat until golden brown and crisp in places; remove to a plate as they are done and keep warm. Repeat with the remaining gnocchi.
- Add the cream and most of the blue cheese to the leeks. Cook gently, stirring, for 2-3 minutes to melt the cheese into the sauce. Add 50ml just-boiled water to make a sauce of coating consistency and season with black pepper. Stir in the spinach so it just starts to wilt, and add most of the parsley.
- Divide the gnocchi between 4 warmed shallow bowls and spoon over the sauce. Top with the rest of the cheese and parsley and scatter each one with a heaped tablespoon of granola just before serving.