Ingredients
For the cheese sauce
25g/1oz unsalted butter
½ onion, chopped
1 garlic clove, chopped
50ml/2fl oz white wine
200ml/7fl oz double cream
100g/3½oz Pont l'Evêque cheese, chopped
salt and freshly ground black pepper
For the gnocchi
150g/5½oz ready-made gnocchi, cooked according to packet instructions
1 tbsp olive oil
salt and freshly ground black pepper
Method
1. For the cheese sauce, heat the butter in a frying pan over a medium heat and fry the onion and garlic until soft.
2. Add the white wine and simmer until reduced by half. Add the double cream and simmer gently.
3. Stir in the cheese, season well with salt and freshly ground black pepper and warm through until the cheese has melted.
4. For the gnocchi, place the gnocchi into a serving bowl and drizzle with oil. Season, to taste, with salt and freshly ground black pepper and stir.
5. To serve, pour the sauce over the gnocchi.
