- Gnocchi (ref. D101) - 280 g
- Formaggio sauce (ref. H7) - 100 g
- Roquefort - 50 g
- Walnut kernels - 20 g
- Chopped parsley (decoration)
Mash the Roquefort with a fork. Pour the formaggio sauce into a pan and stir in the crushed Roquefort cheese. Heat the sauce over low heat. Season only with pepper, the salt in the Roquefort is sufficient.
Cook the gnocchi in lightly salted boiling water for 3 minutes and drain.
Add the gnocchi to the pan with the sauce and mix everything together. Serve on a warm plate and garnish with walnuts and finely chopped parsley.