Shiitake & Shenley Station Blue Gnocchi

  • Shiitake

Prep Time: 5

Cooking Time: 10


  • 350-400g gnocchi

  • 125g Pancetta, optional

  • 2 tablespoons olive oil

  • 2 shallots, finely sliced

  • 2 cloves garlic, finely sliced

  • 200g shiitake mushrooms, quartered

  • 200g Whitestone Shenley Station Blue cheese, crumbled

  • Small bunch flat leaf parsley, torn

  • Half a cup walnuts or hazelnuts, toasted and roughly chopped

  • Extra virgin olive oil


  1. Bring a large saucepan of water to the boil and salt well. Cook the gnocchi according to packet instructions until al dente. Drain reserving a splash of the water.
  2. Heat a large frying pan over a medium heat and fry the pancetta, if using, until crisp, it with render its own fat, then set aside.
  3. Add the olive oil to the pan and sauté the shallots and garlic for about 5 minutes until soft then add the shiitake and a sprinkle of salt and sauté a further 5 minutes.
  4. Remove from the heat and toss through the Shenley Station Blue, parsley and nuts along with the hot gnocchi and reserved water and a slug of extra virgin olive oil and combine gently. Season with pepper and salt if needed. Top with crisp pancetta if using.

Serving Suggestions.

Serve this rich gnocchi with green vegetables or a salad, it is especially good with some bitter leaves such as radicchio, in the mix.

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