Recipes

Ingredients

• 200g King Island Dairy Endeavour or Bass Strait Blue cheese, crumbled
• 1 kg potato gnocchi
• 2 teaspoons olive oil
• 4-6 thin slices pancetta or streaky bacon
• 1 clove garlic, crushed
• 1 small red onion, finely diced
• 300ml cream
• 2 tablespoons chopped continental parsley, for garnish

Method

Reserve ¼ of blue cheese for garnish. Cook the gnocchi in a large pot of boiling, salted water according to packet directions or until tender. Drain. Meanwhile, heat 1 teaspoon olive oil in a saucepan and sauté pancetta until crispy. Drain on absorbent paper and break into pieces. Sauté garlic and onion in remaining oil in the saucepan until tender. Add cream and remaining blue cheese to pan and simmer until blue cheese has melted. Toss gnocchi with sauce until well coated and serve sprinkled with reserved blue cheese, crispy pancetta and parsley.