Gnocchi with Blue Cheese & Macadamia Sauce

Couldn't get any easier than this! Simply stir your cooked gnocchi through this delicious Rozas dip.

It's a must have served with the rocket salad on top to add that crunch and freshness to the creamy gnocchi.

Let me know what you think!


  • 500gms fresh potato gnocchi (we stock Agresta Prima Pasta)
  • 200gms Roza’s Blue cheese & macadamia dip
  • Handful Rocket leaves
  • Reggiano Cheese
  • Ponti sticky balsamic glaze
  • 1 pear (sliced)
  • Olive Oil
  • Murray River Salt Flakes


    1. Get a large pot of water boiling then submerge gnocchi
    2. In a bowl mix the rocket, sliced pear, parmesan shavings, olive oil & salt together
    3. Place blue cheese and macadamia dip in a pot on a very low heat for a couple of minute to soften
    4. When gnocchi rises to the top allow it to simmer for 2-4 minutes then remove from water and place in blue cheese sauce. Carefully stir through to coat the gnocchi, add salt if needed.
    5. Place gnocchi on a flat plate or shallow bowl then gently drape rocket salad over the top and finish with a drizzle of balsamic.

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