Ingredients
- 1/2 Petit Bleu
- 400g of potatoes
- 200g of butternut
- 150g of flour
- 10cl of vegetable milk
- 10cl of vegetable cream
- Salt
- Flour
- Oil
Preparation of the gnocchi:
Steam 400 g of potatoes and 200 g of butternut, peeled and in pieces.
Mash the vegetables with a fork. Add 150 g of flour, salt and mix.
On the floured work surface, place a part of the mixture: roll it to form a long sausage and cut every 2 cm. If the mixture is difficult to roll, add more flour.
Continue until the mixture is exhausted.
Place the gnocchi on a floured baking sheet and chill for a few minutes before cooking.
To cook: plunge them into boiling water for a few minutes (until they gradually rise to the surface).
If you like, you can then pan-fry them: fry the gnocchi in a hot, oiled pan until golden. You can add some diced butternut and sage.
For the blue cheese sauce: in a saucepan, melt ½ Petit Bleu (young or aged according to your preference!) with 10cl of vegetable milk. Once melted, add 10cl of cream off the heat. Blend with a hand blender, it's ready!
Enjoy! 😊