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PRODUCTSROSENBORG DANISH BRIERECIPES - WHATEVER THE OCCASIONHISTORYAWARDSFREQUENTLY ASKED QUESTIONSCONTACTRECIPES - WHATEVER THE OCCASIONBAKED ASPARAGUS WITH BLUE BRIESTUFFED BEEFSTEAK TOMATOESROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYMEGARLIC BREAD WITH BLUE CHEESESWEET POTATO MASHGREEK YOGHURT WITH BLUE CHEESE HERB DIPGNOCCHI WITH BLUE CHEESE AND RUCCOLA

BAKED ASPARAGUS WITH BLUE BRIE

STUFFED BEEFSTEAK TOMATOES

ROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYME

GARLIC BREAD WITH BLUE CHEESE

SWEET POTATO MASH

GREEK YOGHURT WITH BLUE CHEESE HERB DIP

GNOCCHI WITH BLUE CHEESE AND RUCCOLA


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GNOCCHI WITH BLUE CHEESE AND RUCCOLA

INGREDIENTS

500g ready-made potato gnocchi
ROSENBORGŽ Danish Blue Cheese in Oil
1 bag ruccola
1/2 cup pine nuts, lightly toasted

METHOD

1. Cook gnocchi as directed on pack, drain and return to pan, stir in 2–3 tbsp. oil from jar along with similar quantity of cheese. Add ruccola and allow to just start to wilt, whilst cheese softens.
2. Serve sprinkled with pine nuts.

Rosenborg Extra Creamy Blue In Oil

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