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maltatoday | SUNDAY • 8 NOVEMBER 2020 10 Gnocchi di patata in a creamy blue cheese, walnut and pancetta sauce Recipe by Yanica Xuereb, winner of episode 6 of Gourmet Challenge FOOD • 500g gnocchi di patata • 120g walnunts • 150g pancetta • 150g blue cheese • Chicken stock/ chicken cub • 4tbsp honey • 1 can double fresh cream • Salt and pepper • 1 medium onion • ½ cup white wine INGREDIENTS INSTRUCTIONS 1. Boil a pot of water on the stove and add some salt to the boiling water 2. In the meantime, start preparing the sauce by crushing the walnuts, chopping the onion and pancetta. 3. Fry the onion in some oil, white wine, salt and pepper until soft and golden and until the wine has reduced 4. Add the chopped pancetta but leave some to garnish 5. Fry the rest of the pancetta in 2 tablespoons of honey until crispy. As soon as its crispy, add some walnuts . (put aside some walnuts to use with the remaining pancet- ta for garnish). Add the chicken stock to the mix 6. Add the fresh cream to the mix and simmer on low heat for three minutes 7. Add the blue cheese and leave to simmer until until cheese is melt- ed. Remove from the stove 8. In another pan, add some oil and the rest of the pancetta you had set aside. Fry it in honey un- til crispy and add the remaining walnuts. Stir thoroughly to avoid sticking to the pan. Set aside for garnish 9. Add the gnocchi to the boiling water for 3 minutes or as instruct- ed on the package. Mix the gnoc- chi in the sauce and plate 10. Once plated, garnish the gnoc- chi with the walnut and pancetta mixture you had set aside before Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge