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Gnocchi with Stilton, peas & mushrooms
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1 tbsp Filippo Berio Mild & Light Olive Oil
2 shallots, thinly sliced
300g pack Waitrose Chestnut Mushrooms, sliced
400g can Cirio Chopped Tomatoes
2-3 sprigs fresh thyme
200g frozen petits pois
500g pack potato gnocchi
100g Waitrose Creamy Blue Long Clawson
Mature Stilton Cheese, cubed
1. Heat the oil in a medium pan and add the sliced shallots. Cook for several minutes until softened. Add the mushrooms, turn up the heat and cook, stirring, until lightly browned. Add the tomatoes and thyme. Season to taste and simmer for 10 minutes to create a thick sauce. Add the petits pois and bring back to the boil. Simmer gently for a minute or two. Remove from the heat and keep warm.
2. Meanwhile, bring a large pan of water to the boil. Add the gnocchi, bring back to the boil and cook for about 2 minutes until all the gnocchi floats to the surface. Drain well and return to the pan. Stir the Stilton into the tomato sauce and add to the gnocchi. Toss together and serve on warmed plates.
Typical values per serving:
This recipe was first published in January 2015.