Recipe: Pumpkin, Sage and Blue Cheese Baked Gnocchi
Soft and creamy with a rich complexity that can only come with age. Our Aged Milawa Blue can be enjoyed so many ways, but one way you just HAVE to try is this Pumpkin, Sage and Blue Cheese Baked Gnocchi.
This tasty recipe is courtesy of Delicious.com.au.
INGREDIENTS:
- 750g potato gnocchi
- 1/3 cup (80ml) olive oil
- 16 sage leaves
- 750g Jap pumpkin, cut into 5mm-thick slices
- 2 egg yolks
- 600ml pure (thin) cream
- 1/2 tsp finely grated nutmeg
- 3/4 cup (75g) coarsely grated mozzarella
- 100g Milawa Aged Blue cheese, crumbled
- Roasted chopped hazelnuts, to serve
METHOD:
1. Preheat oven to 200°C. Grease a 32cm round 3.75L (15-cup) baking dish.
2. Cook gnocchi according to packet instructions, then drain and rinse under cold water.
3. Toss pumpkin and remaining 1 tbs oil in a bowl. Combine with gnocchi, egg yolks, cream, nutmeg, 1/2 cup (50g) mozzarella, half the sage and half the blue cheese. Spoon into prepared dish and top with remaining 1/4 cup (25g) mozzarella.
4. Bake for 45-50 minutes or until pumpkin is tender.
5. Meanwhile, heat 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the remaining sage and cook for 1 minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel, reserving oil.
6. Top with nuts, fried sage and remaining 50g Aged Milawa Blue.
7. Drizzle with reserved sage oil to serve.
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