Gnocchi with blue cheese and nuts (lactose free) (gluten free)

Ingredients

• 500 g Gnocchi, gluten free
• 50 g Pine nuts
• 80 g Blue cheese
• 11 7/8 l Mozzarella, lactose free, grated
• 130 g Cream, lactose free
• 1 pcs Onion, finely chopped
• 1 clove Garlic, minced
• 1 1/2 tbsp Unsalted butter, lactose free
• 2 tbsp Olive oil
• 12 pcs Basil, fresh
• 12 pcs Sage, fresh
• 1 tsp Black pepper, ground
• 1 pinch Salt

Method

1. Toast the pine nuts in a non-stick skillet over medium heat for 3 minutes and transfer to a plate.
2. Use the same pan to heat oil.
3. Add basil and sage then cook until crispy for about 2 minutes and transfer to a bowl lined with paper towels to absorb some of the oil.
4. Preheat the oven to 200°C.
5. Boil some salted water in a saucepan and cook the gnocchi according to the package instructions.
6. Separately melt butter in a medium pan and sauté the onion and garlic for 3 minutes.
7. Pour in the cream and bring to a gentle simmer.
8. Add the mozzarella and stir for 1 minute until the cheese melts. Season with salt and pepper.
9. Pour the cream mixture over the gnocchi and stir until mixed well.
10. Scoop the mixture into an oven-proof dish. Stir in half the blue cheese and bake until golden for about 10 minutes, then remove from oven.
11. Serve the gnocchi in bowls then sprinkle with the remaining cheese then top with pine nuts and the fried herbs.