Curd gnocchi on a vegetable bed with creamy Roquefort sauce
8 servings
40 minutes
Cottage cheese gnocchi on a vegetable bed with creamy Roquefort sauce is an exquisite dish of Italian cuisine that combines tenderness and richness of flavors. The cottage cheese gnocchi have a light and airy texture, while the vegetable bed harmonizes the freshness and crunchy juiciness of young radishes, zucchini, and aromatic thyme. The cream and Roquefort sauce adds depth to the dish with spicy notes of noble blue mold softened by creamy tenderness and a hint of cognac. This dish is a true gastronomic masterpiece that can be served as a main treat for a cozy dinner or festive table. It delights with its creamy texture, pleasant acidity of the cottage cheese, and freshness of herbs, creating a unique culinary impression that lingers in memory.
1
We prepare vegetables. Pour hot water over fresh-frozen green beans and pea pods, cover with a lid, and leave until the vegetables are ready.
- Frozen green beans: 100 g
- Frozen green peas: 100 g
2
Finely chop the onion and garlic, and sauté in a mixture of olive and butter with grated carrots and chopped celery stalks in a saucepan until the onion is translucent.
- Onion: 100 g
- Garlic: 5 clove
- Carrot: 4 pieces
- Celery: 3 pieces
3
Cut small radishes into quarters, young zucchini into half-rings, add to the other vegetables, season with salt and pepper, and sauté for about 5 minutes until al dente.
- Radish: 6 pieces
- Baby courgettes: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Add thyme leaves, beans, and peas, and simmer for a few more minutes.
- Thyme: to taste
- Frozen green beans: 100 g
- Frozen green peas: 100 g
5
Boil a pot of water.
6
Mix the cottage cheese with eggs, add flour and grated parmesan, salt, and pepper.
- Curd cheese (tvorog): 300 g
- Chicken egg: 2 pieces
- Wheat flour: 70 g
- Grated Parmesan cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
7
Roll the dough into sausages and cut into small rectangles, rolling each with a fork.
8
Carefully lower portions into boiling water. As soon as they float, transfer to a colander and add the next portion.
9
Don't forget to add butter or olive oil to the cooked gnocchi to prevent sticking, and gently shake the colander.
- Salt: to taste
- Ground black pepper: to taste
- Green basil: to taste
10
Creamy Roquefort sauce. Heat a pack of cream and whisk in blue cheese, bring to a boil, thicken to the desired consistency, and add a tablespoon of cognac.
- Single cream 10% fat: 250 ml
- Roquefort cheese: 100 g
11
We serve the gnocchi on a large plate: first, we randomly arrange the vegetables, then the gnocchi, drizzle with sauce, and sprinkle with parmesan. Finally, add fresh basil leaves.
- Grated Parmesan cheese: 100 g
- Green basil: to taste
12
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