Creamy Blue Cheese Gnocchi

For a speedier supper, you could use shop-bought gnocchi, but these are delightfully cheap and easy to make, if time allows. Check to make sure your blue cheese is vegetarian, if needed.

Hands-on time 40min, plus cooling. Cooking time about 40min. Serves 4

• 800g Maris Piper potatoes, peeled and roughly chopped

• 150g plain flour, plus extra to dust

• 1 medium egg, beaten

• 40g butter

• 1 onion, finely sliced

• 200g baby button mushrooms, halved or quartered if large

• 150g full-fat soft cheese

• 100g blue cheese, crumbled Finely grated zest

• 1 lemon 60g watercress

1 Cook potatoes in boiling salted water for 10-15min, until very tender. Drain, reserving 100ml of the cooking water, and leave potatoes to cool in the colander.

2 Using a potato ricer or masher, mash the potatoes on to a clean board or work surface. Sprinkle over flour and some seasoning. Make a well in the centre, add the egg and then bring mixture together with your hands, working it well and kneading for a couple of min until pliable. If too soft, add a little more flour. Roll into 4 equal 2cm thick sausages, then slice each sausage into 2.5cm-long pieces. You can leave these pieces as they are, roll into balls, press on to the back of a fork or pinch in the middle to give them some shape.

3 Bring a large pan of salted water to the boil. Meanwhile melt butter in a wide pan (or deep frying pan) over low-medium heat and cook onion for 10min, until softened. Add mushrooms and cook for 5min. Stir through cheeses, reserved potato water and plenty of seasoning. Bubble until thickened slightly.

4 Cook gnocchi in the boiling water until they bob to the surface. Drain and add to the pan sauce, together with the lemon zest and watercress. Toss to combine; check seasoning. Divide between 4 shallow bowls and serve.

PER SERVING 626cals, 19g protein, 28g fat (18g saturates), 70g carbs (6g total sugars), 7g fibre