Ingredients

• 100g Kikorangi cheese
• 1 cup fresh cream
• freshly ground black pepper to season
• 500g packet prepared potato gnocchi
• boiling salted water
• a salad of rocket leaves, sliced red onion and shaved parmesan to accompany

Method

1. Crumble the Kikorangi cheese into a saucepan and stir over a low heat until the cheese begins to melt.
2. Pour in the cream and stir until the sauce thickens. Season with pepper and simmer until the sauce coats the back of a spoon.
3. Cook the gnocchi in the boiling salted water for 5 minutes or until the gnocchi rise to the top of the pot.
4. Strain and add the gnocchi immediately to the sauce, tossing well to coat. Serve with a salad of rocket, sliced red onion and shaved parmesan cheese.

Cooks Tips

- We used Italignocchi Gnocchi con Patate for this recipe.