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Easy 3 cheese gnocchi

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Get your three serves of dairy at dinner with this super easy and delicious dish made with Dairy Farmers Lite White Milk (RECIPE BELOW). This rich cheesy sauce is made with milk instead of cream and can be whipped up in just 15 minutes.
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3 cheese gnocchi with radicchio salad
Serves 6 Prep 10 mins Cooking 15 mins
700g pkt potato gnocchi
1 ½ cups (375ml) Dairy Farmers Lite White Milk
1 garlic clove, crushed
15g butter, melted
3 tsp plain flour
60g Mersey Valley Classic cheese, finely chopped
60g Tasmanian Heritage Triple Cream Brie, rind removed, chopped
60g King Island Dairy Roaring Forties Blue Cheese, wax removed, chopped
¼ cup coarsely chopped chives
1 small radicchio, leaves torn
50g baby rocket
1 Lebanese cucumber, cut into thin ribbons
1 tbs olive oil
1 tbs balsamic vinegar
1 Cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain. Return to pan.
2 Meanwhile, bring the milk and garlic to the boil in a medium saucepan over medium heat. Mix the melted butter and flour in a small bowl until combined. Whisk flour mixture into milk mixture until smooth. Cook, stirring, for 2-3 minutes or until sauce simmers and thickens slightly.
3 Remove the sauce from the heat. Whisk in the cheeses until smooth. Season with salt and pepper. Stir in the chives. Add the sauce to gnocchi in pan. Toss gently to coat gnocchi in sauce. Toss the radicchio, rocket, cucumber, oil and vinegar in a serving bowl until combined. Serve gnocchi with salad.
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