Gnocchi with Blue Cheese and Walnut Sauce

Toast the walnut halves in a dry frying pan for 2–3 minutes until golden and fragrant, then set aside.

In the same pan, melt the butter over a medium heat and fry the sage leaves for 30 seconds until crispy; remove and set aside.

Add the garlic and cook for 30 seconds, then pour in the double cream and bring to a gentle simmer.

Crumble in the blue cheese and stir until melted into a smooth sauce.

Add the gnocchi directly to the sauce and stir gently, cooking for 2–3 minutes until heated through and coated.

Season with black pepper, scatter with the toasted walnuts and crispy sage, and serve immediately.