The journal · Roquefort recipes
Golden pan-fried potato gnocchi coated in a melting Roquefort cream, black pepper and walnuts: a warming dish for four, ready in twenty minutes, plus a baked gratin version.
In short
Chapter I
Soft gnocchi soak up flavour; Roquefort brings salt, spice and depth.
The mild sweetness of potato meets the bold, peppery blue: melted into cream, Roquefort becomes a velvety coating.
This is neither pasta nor risotto nor a plain sauce — see our Roquefort pasta recipe, the Roquefort risotto or the Roquefort sauce recipe for those.
Five minutes of prep, fifteen of cooking, for four people.
Chapter II
Each type of gnocchi behaves differently in the pan.
The most tender; pan-fry gently or blanch one minute.
Firmer; pan-fry straight from the pack, no pre-cooking.
About 1 kg floury potatoes, 250–300 g flour, one yolk.
Always make sure they are dry before frying.
Chapter III
Roquefort is the only source of flavour here.
Choose according to the character you want.
The Convoitise range gives a frank, spicy sauce, ideal for the gratin.
The Élégance range gives a rounder, buttery cream.
Raw ewe’s milk brings a wider aromatic range and melts more evenly.
Chapter IV
Balance fat for richness and liquid for flow.
20 cl of full-fat cream, which resists splitting.
Loosens and softens the sauce.
Starchy water binds and adds shine.
The sauce should coat the back of a spoon.
Chapter V
One pan, six steps, gentle heat for the cheese.
Recipe no. 1
Ingredients
Method
Keep a little crumbled Roquefort to sprinkle on at the end.
Adding the cheese off the heat prevents splitting.
Taste before salting: Roquefort is already salty.
Chapter VI
Turn the gnocchi into a bubbling gratin.
Keep the sauce slightly looser, pour into a buttered dish.
Top with Roquefort and breadcrumbs, bake 10–12 minutes at 200 °C.
Add wilted spinach or pear slices at the bottom of the dish.
Chapter VII
Add freshness, crunch or sweetness.
Toasted, for crunch.
Sweetness to balance the salt.
Freshness and colour.
Two touches are enough.
Chapter VIII
Choose freshness or a hint of sweetness.
A crisp aromatic white, or a sweet wine for the gratin.
See our guide to Roquefort wine pairings.
Chapter IX
01.
Add the cheese off the heat; rescue with cold cream.
02.
Never salt before tasting.
03.
Dry them and do not overcrowd the pan.
Never rush Roquefort: gentle heat and it melts like velvet.
Chapter X
Golden gnocchi, Roquefort melted off the heat, pepper and walnuts: 20 minutes for four.
Learn more about how to taste Roquefort.
FAQ
01.
A raw-milk AOP Roquefort: Convoitise for character, Élégance for softness.
02.
Yes, pan-fry them directly in butter.
03.
Do not salt; taste first and loosen with cream if needed.
04.
The cream boiled; add the cheese off the heat.
05.
Replace half the cream with milk and add spinach.
06.
The gratin can be assembled a few hours ahead and baked at the last minute.
Going further
Find our recette gnocchi roquefort and many other ideas in our tasting & recipes section.
Maison Carles · since 1927
Convoitise or Élégance: raw-milk Roquefort aged in our Combalou cellars, shipped to you.
