Blue Cheese Gnocchi with Pumpkin Sauce Recipe | Legendairy

Blue Cheese Gnocchi with Pumpkin Sauce

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This potato gnocchi is spiked with blue cheese goodness, so salty and robust. The pumpkin sauce, so sweet in nature, is the perfect partner.


  • 500g potatoes (eg. Pontiac, Otway Red, King Edward or brushed potatoes)
  • 50g Old Telegraph Road Heritage Blue, mashed with a fork
  • 1 - 1 1/4 cups plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 middle rasher bacon, finely diced
  • 400g pumpkin, chopped into 2-3cm chunks
  • 1 1/2 cups chicken or vegetable stock
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, extra
  • 50g Old Telegraph Road Heritage Blue, extra, crumbled
  • micro herbs, for serving


  1. Boil potatoes in their jackets until you can insert a skewer all the way through without any resistance. Drain and cool for 5 minutes before peeling.
  2. Mash warm potatoes until very smooth and stir in blue cheese and salt, then flour until a smooth dough forms, adding extra flour if necessary.
  3. Roll dough out on a floured bench into long thin logs about 1.5 cm in diameter and then using a butter knife cut into 2cm lengths. Rest in a single layer on a well floured surface until ready to cook.
  4. To make the sauce, heat oil in a medium saucepan over medium-low heat, add onion and bacon and sauté for 5 minutes until softened. Add pumpkin and chicken stock and season lightly. Bring to the boil, cover and simmer gently for 15 minutes until the pumpkin is tender. Puree the sauce in a food processor or blender, then stir through extra olive oil.
  5. Cook gnocchi in batches, by dropping into a large pot of salted boiling water and cooking until the gnocchi float to the top of the pot, remove with a slotted spoon and drain.
  6. Toss gnocchi into the pumpkin sauce and arrange in serving bowls, top with extra blue cheese and herbs to serve.


Tip: Adjust the quantity of flour in the dough as required, the dough should be soft and easy to roll, but not sticky. Uncooked gnocchi can be frozen in a single layer on a floured tray before transferring to an airtight container or bag. Thaw in a single layer before cooking.

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