Butternut Gnocchi with Petit Bleu Sauce
Recipe: Bluebell_vegan


15 minutes





  • 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! 😊

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