We won’t apologise for yet another blue cheese-themed dish. We love cheese but are unlikely to have a cheese course during the week and therefore regularly end up making a meal out of it. Tis also the season for copious amounts of cheese, which is not only delicious but expensive – don’t waste it. If you’ve eaten all the blue cheese then brie or goats’ cheese should also work well.
Wine Suggestion: You need to balance the richness of the dish and the salty cheese so we chose the 2007 Ridge Santa Cruz Chardonnay which, despite it’s 10 years of age, was fresh and vibrant. The developing character of old Chardonnay really works well with blue cheese, especially when cooked in a dish. We also toyed with opening some white Rhône as this would work too.
Baked Gnocchi with Broccoli & Blue Cheese – serves 4
- 500g fresh gnocchi
- 200g tenderstem broccoli
- 150g dolcelatte or other creamy blue cheese, crumbled
- 150ml single cream
Heat the oven to 190C/fan 170C/gas 5.
Cook the gnocchi in a large pan of boiling water. It’s ready when it floats to the surface, scoop out with a draining spoon.
Cook the broccoli in the same water until just tender, then drain.
Mix the gnocchi, broccoli, cheese and cream together in a large bowl with plenty of seasoning. Tip into a buttered baking dish and bake for 15 to 20 minutes or until golden and bubbling.
Serve with salad if you like.
(Original recipe from BBC Olive Magazine, December, 2011.)
Jono & Jules do food & wine 
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