Baked Four Cheese Gnocchi with Walnuts

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Ingredients (Serves 4):

• 300ml thin cream

• 60g Parmesan, grated cheese

• 25g Gorgonzola cheese

• 50g taleggio cheese

• 1 tbs plain flour

• 1 tsp Beerenberg Red Wine and Garlic Mustard

• 1/4 tsp grated nutmeg

• 500g potato gnocchi

• 1 egg, beaten

• 50g toasted walnuts

• 1 tbs finely chopped fresh parsley

• 2 tbs dried breadcrumbs

Method:

1. Preheat the oven to 200C.

2. Place the cream and cheeses in a saucepan and stir over low heat for 1-2 minutes until melted. Whisk in the flour, Beerenberg Red Wine and Garlic Mustard and nutmeg.

3. Season with salt and pepper then turn off heat.

4. Meanwhile, cook gnocchi according to packet instructions.

5. Add the eggs to the cheese sauce with the walnuts and parsley, stirring to combine. Divide the gnocchi between 4 ovenproof dishes or bowls, pour the sauce over the top and sprinkle with breadcrumbs. Place in the oven for 8-10 minutes until golden.