- 12g dried porcini mushrooms
- 1 vegetable stock cube
- 2 onions
- 1 garlic clove
- 200g kale
- A handful of thyme, leaves only
- ½ x 200g Perl Las blue cheese
- 400g gnocchi
- 50g rocket
- 400ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Measuring jug
- Large pan
- 1.
Fill your kettle and boil it. Pop the dried porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave for 5 mins to soak, then drain and rinse well. Pop the porcini into a into a jug and crumble in the stock cube. Pour in 400ml hot water from the kettle and stir to dissolve the stock. Set aside to soak for 15 mins.
- 2.
Meanwhile, peel the onions and finely slice them. Peel the garlic and crush or finely chop it. Slice the kale leaves off their cores and finely shred them. Pick the thyme leaves (if you have a fine mesh sieve you can push the sprigs through the holes in the mesh – the leaves will collect in the sieve).
- 3.
Pour 1 tbsp olive oil into a large pan and warm it to a medium heat. Add the onions, garlic, thyme and a pinch of salt and pepper. Cook for 5-6 mins, stirring occasionally, till the onions start to soften.
- 4.
Stir the kale into the pan. Pour in the porcini mushrooms and stock. Bring to a simmer and cook for 2 mins, till the kale has just started to wilt.
- 5.
Crumble in half the pack of Perl Las (see our tip for the remaining half). Tip the gnocchi into the pan and stir to melt the cheese and coat the gnocchi in the creamy sauce. Cook for 4-5 mins, till the gnocchi is tender.
- 6.
Divide the gnocchi and sauce between 2 warm bowls, top with handfuls of rocket and serve.
- Tip
Easily cheesed
Your leftover Perl Las can be wrapped and stored in the fridge for up to a week. It has a lot of flavour, so a little goes a long way. Try crushing some with roast squash to make a cheesy veggie mash, or crumble some over toast spread with a spoonful of red onion chutney, then grill till melted.