Serves 2-3

Gnocchi in Gorgonzola sauce with spinach and toasted walnuts recipe

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Takes 15 minutes

500g chilled potato gnocchi
200g frozen leaf spinach
100g creamy Gorgonzola cheese
6 tbsp double cream
40g walnut pieces
25g grated Parmesan

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1. Spread the spinach onto a plate lined with a few sheets of kitchen paper, defrost in the microwave and squeeze out the excess water.
2. Preheat the grill to medium-high and bring a medium pan of salted water to the boil.
3. Place the walnut pieces on a baking tray and lightly toast under the grill for 1 minute, shaking the tray now and then. Set aside. Put the Gorgonzola cheese and 6 tablespoons double cream into a small pan and stir over a low heat until melted. Keep hot. Drop the chilled potato gnocchi into the boiling water and cook for 4 minutes or until they float to the surface. Drain well, return to the pan and add the spinach, Gorgonzola sauce and half the walnuts. Stir together gently, then spoon into a shallow, ovenproof dish. Scatter with the remaining walnuts and . Grill for 2-3 minutes, until golden and bubbling. Serve with a dressed, crisp green salad.

Gnocchi in Gorgonzola sauce with spinach and toasted walnuts recipe

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