Monthly Archives: June 2012

Gnocchi with leeks, blue cheese and walnuts

My apologies for the long time between posts, things have gotten a little hectic. This has mostly been due to the fact that my laptop was stolen a few weeks ago, from my flat, while I was in it. Pretty terrifying. I was in the shower and came out and my laptop was gone. This has been endlessly frustrating meaning that I have not had a computer to use for study or research etc etc. and that there have been very fitful nights’ sleep, which all up contributes to a state bordering on meltdown most of the time.

A dish for times like this is gnocchi. These little potato dumplings give you a warm hug and make you feel like things are going to be ok. And cheese, cheese just screams comfort whether it be a cheese toastie, Mum’s macaroni and cheese or cheese scones with a cup of strong tea. I haven’t been a blue cheese fan for very long, something about that pungent taste and the fact that it contained blue bits really put me off. I am starting to be converted though and feel rather proud that I voluntarily included it in a dish.

Gnocchi with leeks, blue cheese and walnuts Adapted from Cuisine Magazine Issue #152

Serves 4

2 tbsp oil

1 leek, cleaned and roughly sliced

1 packet of gnocchi

a good handful of walnuts

about 100-150g blue cheese (any kind you want, pick your fave)

2-3 handfuls of baby spinach

Put a large pan of water on to boil, when it comes to the boil, add plenty of salt. While you are waiting for the water, heat your oil over a medium heat, add leek with a pinch of salt and cook slowly, stirring every so often to get leeks that are soft and melt in your mouth. When the water has boiled, throw in your gnocchi and catch them with a slotted spoon and immediately put them in the pan with your leeks. Add walnuts, blue cheese and spinach to the leeks and gnocchi and mix until the cheese has gone all melty.

Oh yeah, use a big pan when you’re cooking the leeks… I use my big, non-stick wok with a flat base. Yeah, a wok, I pretty much use it for everything, seriously one of the best things I have ever purchased… pasta sauces, stir fries (duh), curries… You name it, I would try and cook it in my wok!

 

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