200 g (7 oz) quark cheese or extra-light cream cheese
125 g (4 oz) strong blue cheese, such as Gorgonzola piccante or Stilton
2 tablespoons snipped chives
200 g (7 oz) cooked smoked turkey, cut into strips
200 g (7 oz) frozen chopped spinach, defrosted
2 spring onions, trimmed and thinly sliced
Preheat the oven to 220°C (425°F), Gas Mark 7. Bring a large saucepan of lightly salted water to the boil and cook the gnocchi for 2 minutes until cooked through, or according to the packet instructions. Drain well, then tip back into the saucepan.
Meanwhile, gently warm the quark or cream cheese, blue cheese and chives in a frying pan, then season with pepper. Remove from the heat, stir in the smoked turkey and spinach and gently fold the sauce into the cooked gnocchi.
Scrape the gnocchi and sauce into an ovenproof dish, scatter with the spring onions and place in the oven for 15–18 minutes until golden and bubbling.
Serve the baked gnocchi with a crisp green leaf salad and crusty bread, if liked.