Prince George chef shares Bleu cheese gnoochi recipe

Chef Ryan Cyre of White Goose Bistro shares his love of with the Prince George readers, especially those who hate Bleu . He’s here to change your opinion with his Bleu sauce over gnoochi.

Ryan Cyre, head chef from the White Goose Bistro, started the restaurant with his family in 2007.

“I’ve been a chef forever,” Cyre laughed.

All his experience has been in Prince George and when he was young and just starting out he just wanted to get the experience so he offered to work for free at a well-established local restaurant but ended up with a full time job instead and has been working as a chef ever since.

“We are creating new every day here and I just added this Bleu to my menu recently,” Cyre said.

“I created the for people who said they didn’t like Bleu cheese so I made the sauce for gnocchi.”

During a five-course menu that White Goose Bistro offers regularly, people can say the stuff they don’t want to eat.

“There was a table of eight girls and the only thing they said didn’t want was Bleu cheese so I made a whole course all about Bleu cheese,” Cyre smiled. “And now to this day they come in and order that.”

The challenge, as with many chefs, is that there are no in their kitchens, and that’s the same for Cyre.

So he made the dish as sister Fallon Moreland did her best to write down what her brother was doing and describing during the creation of the dish.

White Goose Chef Ryan’s Bleu Cheese sauce with Gnocchi

For one serving:

Two tablespoons diced red onion

1 tablespoon butter

one clove diced garlic

four tablespoons blue cheese

¾ cup heavy cream

Salt and pepper to taste


Melt the butter in a pan over medium heat, when melted include the onion and garlic, cook until the onion is translucent, add blue cheese and heavy cream, and cook until the cheese is melted and the texture is saucy.

Serve over one cup of gnocchi.

Now here’s the…


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