- 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
- 150g/5½oz ready-made gnocchi, cooked according to packet instructions
- 1 tbsp olive oil
- salt and freshly ground black pepper
- For the cheese sauce, heat the butter in a frying pan over a medium heat and fry the onion and garlic until soft.
- Add the white wine and simmer until reduced by half. Add the double cream and simmer gently.
- Stir in the cheese, season well with salt and freshly ground black pepper and warm through until the cheese has melted.
- 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.
- To serve, pour the sauce over the gnocchi.