Serves 4
Preparation time 5 minutes
Cooking time 20 minutes
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.
For dolcelatte, kale & leek gnocchi, replace the spinach with 250 g (8 oz) finely shredded kale and 1 finely sliced leek, cooked in butter for 3–4 minutes. Omit the nutmeg. Season with salt and pepper and combine with the dolcelatte, cream and gnocchi. Bake as above.