Gnocchi with Blue Cheese and Cherry Tomatoes
By chef Leonhard Wenzel
Fresh gnocchi with distinctive blue cheese and sweet cherry tomatoes. An ideal combination of flavors for a quick lunch.
- 18 min
- total
- Easy
- level
6 min prep · 12 min cook
What you will need
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Potato Gnocchi 250 g -
Blue Cheese 25 g -
Cherry Tomatoes 50 g
-
Bacon 2 slice -
Garlic 1 clove -
Arugula / Rocket 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🍝✨
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Slice the garlic. Peel the garlic and slice it into thin pieces.
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Slice the tomatoes. Wash the cherry tomatoes and cut them into quarters.
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Slice the bacon. Cut the bacon into smaller pieces.
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Cook the gnocchi. Cook the gnocchi in boiling salted water over medium heat for about 2 minutes, until they float to the surface, then drain them.
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Saute the garlic. Saute the garlic in olive oil over medium heat for about 1 minute, until fragrant.
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Add the bacon. Add the bacon and fry over medium heat for about 4 minutes until golden brown.
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Add the tomatoes. Add the cherry tomatoes and cook over low heat for about 5 minutes, until softened.
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Mix with the gnocchi. Add the cooked gnocchi and mix well over low heat so they are coated with the sauce.
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Plate the gnocchi. Transfer the gnocchi to a plate.
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Serve with arugula and cheese. Garnish with blue cheese and arugula and serve 🧀✨
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