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- 40 g
butter
- 2
medium leeks, finely sliced
- 200 g
button mushrooms, halved
- 500 g
fresh gnocchi
- 1
garlic clove, crushed
- 1/2 Tbsp.
wholegrain mustard
- 200 g
low-fat cream cheese
- 100 g
vegetarian blue cheese, we used Galbani Dolcelatte
Finely grated zest 1/2 lemon
Small handful parsley, finely chopped, plus extra to garnish
- 50 g
walnuts, toasted and roughly chopped
- Step 1Bring a large pan of salted water to the boil. Melt butter in a large pan over low heat and cook leeks for 15min, until softened.
- Step 2Turn up heat under leek pan to high, add mushrooms and cook, stirring occasionally, for 5min.
- Step 3Meanwhile cook gnocchi in the boiling water according to pack instructions. Drain, reserving 50ml of the cooking water.
- Step 4Turn down heat under the leek pan to medium, add garlic and fry for 1min. Stir in mustard, cream cheese, blue cheese, lemon zest, parsley, reserved cooking water and plenty of seasoning. Bubble for 2min.
- Step 5Remove sauce from heat, stir in drained gnocchi and check seasoning. Divide between four bowls, garnish with walnuts and parsley. Serve.
Creative Cooks
No leeks or mushrooms? No problem. Use white onion, kale, roasted squash or courgette instead.
No gnocchi? No problem. Use cooked penne, fusilli or spaghetti instead.
Don’t like blue cheese? Replace with more cream cheese, or crumbled goat’s cheese.
Per serving:
- Calories: 530
- Protein: 20g
- Total fat: 30g
- Saturates: 43g
- Total sugars: 5g
- Fibre: 7g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
