- 400g packet potato gnocchi
An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
- 5 spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g medium-flavoured soft blue cheese, such as dolcelatte
- 250g tub mascarpone
- 225g bag washed baby spinach
- 50g cooked thin and crispy smoked streaky bacon
- Green salad and crusty bread, to serve
Put a pan of salted water on to boil for the gnocchi. Meanwhile, slice the spring onions and blue cheese. Spoon the mascarpone into a large deep frying pan. Add the blue cheese and spring onions and leave to melt over a medium heat.
Stir the mascarpone mixture. Tip the gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.
Add the spinach in large handfuls to the cheese mixture and stir until just wilted. Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble over the remaining bacon. Serve with salad and crusty bread.
Swap the blue cheese for brie, if you prefer