World Cuisine

Cheese Gnocchi with Spinach and Walnuts

cook 30 mins
  • 1 tablespoon olive oil
  • 250 g (8 oz) baby spinach leaves
  • 500 g (1 lb) gnocchi
  • 200 g (7 oz) crème fraîche
  • 1/2 teaspoon wholegrain mustard
  • 75 g (3 oz) Cheddar cheese, grated
  • 25 g (1 oz) Pecorino cheese, grated
  • 25 g (1 oz) walnut pieces
  • Heat the olive oil in a frying pan and cook the spinach until it has wilted.
  • Cook the gnocchi in a saucepan of boiling water according to the packet instructions. Drain.
  • Place the crème fraîche and mustard in a saucepan and stir in roughly half of each of the cheeses and cook for 2–3 minutes, then stir in the spinach and gnocchi to heat through. Stir in the walnuts.
  • Pour into an ovenproof dish and sprinkle with the remaining cheese. Cook under a preheated hot grill for 3–4 minutes, until golden and serve.
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