Meals and Courses

  • 300 ml (½ pint) vegetable stock
  • 500 g (1 lb) potato gnocchi
  • 150 g (5 oz) Gorgonzola cheese, cut into small pieces
  • 3 tablespoons double cream
  • plenty of freshly grated nutmeg
  • 250 g (8 oz) baby leaf spinach
  • pepper

Bring the stock to the boil in a large saucepan. Tip in the gnocchi and return to the boil. Cook for 2–3 minutes or until plumped up and tender.

Stir in the cheese, cream and nutmeg and heat until the cheese melts to make a creamy sauce.

Add the spinach to the pan and cook gently for 1–2 minutes, turning the spinach with the gnocchi and sauce until wilted. Pile on to serving plates and season with plenty of pepper.

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