YOU (South Africa) - - LIFESTYLE -

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.

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