Gnocchi with blue cheese sauce


  • 2 tbs olive oil
  • 100g French shallots, sliced
  • 3 garlic cloves, sliced
  • 125ml dry white wine
  • 300ml cream
  • 200g baby spinach
  • 80g gorgonzola, chopped
  • juice of 1/2 lemon


  1. Heat oil in a frypan over medium heat. Saute the shallots and garlic until tender.
  2. Pour in the wine, simmer and reduce by half. Add cream, simmer until reduced by a third. Add the spinach, gorgonzola and lemon juice and season to taste.
  3. Serve with gnocchi, parmesan, toasted pine nuts and black bepper.

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