Gnocchi with gorgonzola sauce
- Place the cream, ginger and rosemary in a saucepan and bring to the boil. Place aside for about 30 minutes for the flavours to infuse.
- Preheat the oven to 200C. Lightly butter a 20cm baking dish or 4 one-serving baking dishes.
- Cook the gnocchi in batches in a large saucepan of salted water until they float to the surface. Drain using a slotted spoon, transfer to the baking dish or dishes.
- Strain the cream over the gnocchi. Dot with the gorgonzola. Combine the breadcrumbs and parmesan and sprinkle over the top. Bake until bubbling and golden, 10-15 minutes.
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