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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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
