Recipe: Baked Gnocchi with Blue Cheese and Prosciutto Cream Sauce


  • 300ml pouring cream
  • 150g Coolamon Bele Isle blue cheese, crumbled
  • 800g Mumma Emma gnocchi
  • 125g prosciutto, coarsely torn or chopped
  • 1 cup (70g) fresh breadcrumbs
  • 2/3 cup (50g) grated parmesan


  1. Preheat oven to 180C.
  2. Bring cream to the boil in a small saucepan over high heat. Reduce heat to medium then simmer for 2 minutes or until slightly reduced.
  3. Add blue cheese to pan. Season to taste with pepper. Reduce heat to low-medium then cook, stirring occasionally, for 2-3 minutes or until cheese has melted (don't worry if mixture isn't completely smooth). 
  4. Spread gnocchi over the base of a large, ovenproof baking or gratin dish.
  5. Scatter with prosciutto pieces then pour over the blue cheese sauce.
  6. Sprinkle with breadcrumbs and parmesan.
  7. Bake for 15-20 minutes or until sauce is bubbling and crumbs are golden. Serve immediately.