This gnocchi side dish is so decadent. I love the flavor combination of blue cheese, peppery radishes and buttery walnuts–a great combo of items for a simple appetizer plate, but even better when you combine them in this way into a hearty gnocchi side dish. I toss tender cooked potato dumplings together with cooked, quartered radishes, crunchy walnuts, and a creamy blue cheese sauce made simply with Roquefort cheese and a touch of half and half. The cheese melts beautifully into the warm cream and coats each and every bite of this side dish with its inherent decadence. A snip of fresh chives adds a nice green ‘pop’ of color to the dish as well.
(To view this recipe, click on the blue title of the blog post above*)
Gnocchi with Radishes, Walnuts & Creamy Roquefort Sauce
Ingredients:
- 1 package of store-bought gnocchi
- 2 shallots, thinly sliced
- 1 Tablespoon olive oil
- Salt and pepper
- 2 bunches of radishes, stems trimmed and radishes quartered
- ¼ cup dry white wine
- ½ cup half and half
- 4 oz. Roquefort cheese, room temperature (any blue cheese would work well here*)
- Fresh chives, snipped
Directions:
- Cook the gnocchi according to package directions. Drain and set aside in a large mixing bowl.
- In the meantime, heat the olive oil in a saucepan and add in the shallots and radishes. Sprinkle with a pinch of salt and pepper and saute, over medium heat, for 5 minutes. Add in the white wine and reduce the heat to medium-low. Allow the radishes to get tender in the white wine (this will take about 5 more minutes) and then reduce the the heat to low.
- Stir in the half and half and crumbled blue cheese. Stirring constantly, allow the cheese to melt completely into the liquid. Adjust seasonings if necessary; toss the gnocchi with the sauce and the snipped, fresh chives. Serve warm or room temperature.
Tagged: blue cheese, fresh chives, gnocchi, gnocchi with blue cheese sauce, radishes, Roquefort cheese, Roquefort sauce, side dish, vegetarian, walnuts
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