Special Diet

  • 500 g (1 lb) bought gnocchi or 1 quantity Classic Potato Gnocchi (see page 218)
  • 15 g (½ oz) unsalted butter
  • 125 g (4 oz) baby spinach
  • large pinch of freshly grated nutmeg
  • 175 g (6 oz) dolcelatte cheese, cut into cubes
  • 125 ml (4 fl oz) double cream
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and black pepper

Cook the gnocchi in a large saucepan of salted boiling water until they rise to the surface: according to the packet instructions for bought gnocchi or for 3–4 minutes if using homemade. Drain thoroughly.

Meanwhile, melt the butter in a saucepan over a high heat, and when it starts to sizzle, add the spinach and cook, stirring, for 1 minute, or until just wilted. Remove from the heat and season with nutmeg, salt and pepper, then stir in the dolcelatte, cream and gnocchi.

Transfer to an ovenproof dish and scatter with the Parmesan. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until the sauce is bubbling and golden.

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