Potato Gnocchi with Goat Blue Cheese and Leeks

Beer has become a regular feature on this blog, thanks to my passion for craft beer, but there is another ingredient that deserves just as much attention: cheese.

Fresh, semi-aged or aged; made from cow’s, goat’s or sheep’s milk; Italian, French, English or from somewhere else entirely — I love discovering new cheeses. I can never resist at least a taste, and I find that both cheese and beer are subjects you can explore for a lifetime without ever learning everything there is to know. If only I had more time!

This recipe combines potato gnocchi with a delicious goat’s blue cheese from San Faustino in Valle Camonica. I first tried this combination a few years ago, when I bought the cheese at the San Martino fair in Santarcangelo di Romagna. The stallholders suggested pairing it with leeks, and I have been making this dish whenever I can get hold of their products ever since.

The sweetness of the leeks balances the bold, tangy flavour of the blue cheese, creating a rich, creamy sauce that coats the gnocchi beautifully. It is a comforting Italian first course that takes little effort but delivers plenty of flavour.

Recipe

Yield: 2 servings
Preparation time: Approximately 10 minutes (estimate)
Cooking time: Approximately 15 minutes (estimate)

Ingredients

• 500 g potato gnocchi

• 2 medium leeks

• 100 g goat’s blue cheese

• 3 tablespoons fresh cream

• Extra virgin olive oil, as needed

• Salt and freshly ground black pepper, to taste

Method

1. Clean the leeks, removing the roots and tough outer leaves. Slice them thinly.

2. Heat a little extra virgin olive oil in a large pan. Add the leeks and cook over low heat until soft, stirring occasionally. They should soften without browning.

3. Cut the goat’s blue cheese into small pieces and add it to the pan. Stir gently until the cheese melts into the leeks.

4. Pour in the cream and stir until you have a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste.

5. Bring a large pot of salted water to the boil and cook the gnocchi according to the package instructions. They are usually ready when they float to the surface.

6. Lift the gnocchi out of the water with a slotted spoon and transfer them directly to the pan with the sauce. Toss gently to coat. If the sauce is too thick, add one or two tablespoons of the gnocchi cooking water.

7. Serve immediately, while the sauce is hot and creamy.

Notes

• Choose your cheese: A good-quality goat’s blue cheese gives the dish its distinctive flavour. If you cannot find the variety from San Faustino, use another creamy goat’s blue cheese.

• Keep the leeks gentle: Cook them slowly so they become tender and sweet without taking on too much colour.

• Serve straight away: The sauce is at its best when freshly made. If it thickens while you are tossing the gnocchi, loosen it with a little cooking water.