Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2–3 people
Rich, creamy and wonderfully comforting, this Cornish Blue & Mushroom Gnocchi is perfect for a chilly autumn evening. Soft potato gnocchi, golden chestnut mushrooms and fresh spinach are brought together in a velvety sauce made with our award-winning Cornish Blue. Ready in around 30 minutes, it's a simple yet delicious way to enjoy a little taste of Cornwall.
Ingredients
- 500g fresh potato gnocchi
- 150g Cornish Blue, crumbled
- 250g chestnut mushrooms, sliced
- 100ml double cream
- 100g baby spinach
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil
- 15g butter
- 1 tsp fresh thyme leaves
- Freshly ground black pepper
- A small squeeze of fresh lemon juice
Method
- Prepare the mushrooms. Heat the olive oil and butter in a large frying pan over a medium-high heat. Add the sliced chestnut mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and any excess moisture has evaporated.
- Add the garlic and thyme. Reduce the heat to medium, then stir in the chopped garlic and fresh thyme. Cook gently for another minute, taking care not to burn the garlic.
- Make the creamy sauce. Reduce the heat to low and pour in the double cream. Add 120g of the crumbled Cornish Blue and stir gently until the cheese has melted into a rich, creamy sauce. Avoid boiling the sauce once the cheese has been added.
- Cook the gnocchi. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the gnocchi and cook according to the packet instructions, usually 2–3 minutes or until the gnocchi float to the surface. Reserve a small cup of cooking water before draining.
- Add the spinach. Stir the baby spinach into the creamy mushroom sauce and cook gently for 1–2 minutes until just wilted.
- Combine everything. Add the cooked gnocchi to the frying pan and gently fold through the sauce until evenly coated. If the sauce is too thick, stir in a little reserved gnocchi cooking water, one tablespoon at a time, until it reaches your preferred consistency.
- Season and serve. Add freshly ground black pepper and a small squeeze of lemon juice to balance the richness of the cheese. Taste before adding any extra salt. Divide between warm bowls and scatter over the remaining 30g of Cornish Blue before serving.
