Categories: October

Ingredients

• 300ml single cream
• 50g Pecorino, finely grated, plus extra 2 tbsp, to serve
• 50g Gorgonzola, crumbled
• 75g mozzarella, shredded
• 1 tbsp plain flour
• 1 tsp Dijon mustard
• 1/4 tsp grated fresh nutmeg
• 50g walnut pieces, toasted
• small handful chopped fresh parsley
• 500g potato gnocchi
• 2 tbsp fresh white breadcrumbs

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

2. Put the cream, half the Pecorino and all of the Gorgonzola and mozzarella in a saucepan over a low heat, and stir for 1-2 minutes until just melted. Whisk in the flour and cook out for 2-3 minutes, then add the mustard and nutmeg, season. Remove from the heat and mix in the walnuts and parsley.

3. Meanwhile, cook the gnocchi according to packet instructions. Divide between 1 large or 4 individual ovenproof dishes or bowls and pour over the cheese sauce.

4. Mix the breadcrumbs with the remaining Pecorino and sprinkle on top of the gnocchi. Bake for 15 minutes, until just bubbling and turning golden. Serve immediately, sprinkled with the extra Pecorino.

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