(butternut and blue cheese sauce)
1 pack gnocchi
1 tub creme fraiche
1 wedge blue cheese
1 small butternut
Steam your buttenut till soft and scoop out. Add some butter, salt and pepper to taste. Or cook less and cube if you would prefer it to be firmer.
Throw gnocchi into boiling water till they float.
Heat your pan and add your creme fraiche, crumble in blue cheese and mix till smooth and cheesy.
I like to add a splash of olive oil to my gnocchi. Top with butternut, then blue cheese sauce.