Baked gnocchi with gorgonzola, spinach and walnuts

Method

1. Spread the spinach onto a plate lined with a few sheets of kitchen paper, defrost in the microwave (or place the spinach in a colander and pour hot water over it) 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 and double cream into a small pan and stir over a low heat until melted. Keep hot.
4. Drop the 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.
5. Scatter with the remaining walnuts and parmesan and grill for 2-3 minutes, until golden and bubbling. Serve with a dressed, crisp green salad.