100g Danish Blue Cheese
1 Bunch of Asparagus washed and trimmed
Salt & Pepper for seasoning
Parmesan for serving, grated
1 Packet Mancini Gnocchi
Cook gnocchi according to packet directions, drain set aside and lightly drizzle with olive oil.
Melt blue cheese and butter in a saucepan over low heat. Pour in cream and cook for about 4-5 minutes until mixture has thickened and cream is cooked through. Add prepared asparagus stir through. Keep warm.
Warm pan, add 50gm butter and a splash of olive oil. Melt together allowing them to just start to colour, then add gnocchi to pan gently tossing until just golden. Remove from heat. Serve in bowls covering in sauce and parmesan cheese. Serve immediately.
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