Recipe for November

Sent in by Anne Kinsman

Gnocchi with mushrooms and blue cheese


2x400g packs of fresh gnocchi
1 table spoon olive oil.
Knob of butter
1 large onion roughly chopped
500g small forestiere or portobello mushrooms sliced
2 large garlic cloves chopped
1 500g pack of blue cheese (any kind – stilton, Roquefort, gorgonzola)
Small pack of parsley chopped


1. Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan they are ready. Drain and set aside.
2. Meanwhile heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms and cook for 1 minute over a high heat, then turn down the heat to medium, put the lid on and cook for 5 minutes stirring a few times.
3. Remove the lid, add the garlic, and cook for 1 to 2 minutes. Then stir the gnocchi into the pan. Scatter over knobs of blue cheese and parsley.

Serve and enjoy.

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