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