Blue Cheese Gnocchi

Another new recipe, this one courtesy of the Co-op free recipe magazine.

It was nice, though next time I would cook the spinach a little longer as it was a tad bitter, and I would be less liberal with the lemon juice, and it rather swamped the other flavours. Also I misread it and only used one punnet of mushrooms instead of two (which seems excessive!), but may have affected the flavour overall.


  • 1 packet of fresh gnocchi (400g)
  • 400g Chestnut mushrooms, sliced
  • 1 tbsp Olive Oil
  • 1 bag of baby spinach (approx 125g–200g)
  • 2 garlic cloves
  • 40g Walnuts, chopped
  • Lemon juice and zest
  • 60g Stilton
  • 50g half fat creme fraiche


  1. Heat the olive oil and cook the mushrooms and garlic for 3-4 mins (the first time I cooked this I just used 1 packet of mushrooms and hadn’t realised the recipe required 2 packets of mushrooms!)
  2. Add in the spinach, cover and turn down the heat for a bit (I didn’t cook the spinach long enough so make sure it’s nice and wilted)
  3. Cook the gnocchi as per packet instructions
  4. Stir gnocchi into the spinach and mushroom mixture with the lemon juice, (not too much lemon juice – just a little then flavour to taste later) blue cheese, creme fraiche – add in a little water if it looks too dry.
  5. Sprinkle with parsley and walnuts and salt and pepper.

It’s yummy…..

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