CREAMY GNOCCHI WITH CRISPY SPINACH
Use readymade gnocchi and cook it in milk instead of water – the milk becomes the basis for the sauce.
SERVES 3 Preparation: 10 min Cooking: 15 min
750ml (3c) milk 1 pack (500g) readymade gnocchi oil for deep-frying 150g baby spinach ground nutmeg salt and pepper 1 tub (230g) cream cheese 75g mild blue cheese chopped hazelnuts, toasted (optional)
1 In a saucepan, bring the milk to the boil, add the gnocchi and cook until the pasta starts to float. Remove the gnocchi, but reserve the milk.
2 Heat enough oil for deep-frying in a pot and fry a few baby spinach leaves until crispy. Drain the oil.
3 Season the milk in the pot with nutmeg, salt and pepper, then stir in the cream cheese to form a creamy sauce. Return the gnocchi to the milk mixture and add the rest of the spinach. Simmer until heated through and transfer to a serving dish.
4 Crumble the blue cheese over (to taste) and sprinkle the deepfried spinach on top.
5 Sprinkle the nuts over (if using) and serve immediately.
Use deep-fried sage for the garnish instead of spinach leaves.