A Gratin of Gnocchi with Watercress and Spring Onion Salad

Gnocchi, like pasta, has a long shelf life and sits happily waiting to be called forth at a moment's notice when you either haven’t had time to shop or for the impromptu supper you weren’t expecting. This recipe will work with any cheese you happen to have, but it becomes superlative when made with Gorgonzola.

Another good standby when time is short is a ready-made vinaigrette dressing. Tesco Finest Balsamic, Basil and Garlic Salad Dressing was recently voted Top of the Pops in a BBC Good Food Magazine tasting, so this is what I used for the watercress.

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  Serves 2

Ingredients
2 heaped tablespoons half-fat crème fraîche
3 oz (75 g) Gorgonzola Piccante
1 x 400 g pack potato gnocchi (I used Italfresco Gnocchi di Patate)
4 spring onions
1 tablespoon freshly grated parmesan
1 x 85 g pack watercress
1 x 150 ml bottle ready-made dressing (I used Tesco Finest Balsamic, Basil and Garlic Salad Dressing)
salt and freshly milled black pepper

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Equipment
You will also need an ovenproof baking dish. I used an Apilco 7½ inch (19 cm) square dish.

This recipe first appeared in You Magazine.

Method

First put a large pan of salted water on to boil. Then, pre-heat the grill to its highest setting and set the top shelf approximately 4 inches (10 cm) from the heat source. Now, put the crème fraîche into a small saucepan, then crumble the Gorgonzola into it. Season with freshly milled black pepper and gently heat everything together, whisking with a small whisk, until you have a smooth sauce – that’s just up to simmering point.

Now check that the water is up to simmering point, add the gnocchi and cook them, without a lid, for 3-4 minutes – they start rising up to the surface as they are ready. Meanwhile, trim and finely chop the spring onions, including the green parts. Next, drain the gnocchi, return them to the hot pan and then pour in the Gorgonzola sauce. Give everything a good stir and then transfer to the baking dish. Sprinkle half the spring onions all over the top and the parmesan on top of that. Then whack the dish under the grill and cook the gnocchi for about 5-7 minutes or until the top is golden brown and bubbling.

Meanwhile, empty the watercress into a bowl with the rest of the spring onions and toss in with some dressing. Serve the gnocchi on piping hot plates with the watercress as a side salad. Some warm crusty ciabatta goes down a treat with this as does some Italian wine – something red and very robust.

How To Cheat Hero Ingredients: Italfresco Gnocchi di Patate Tesco Finest Balsamic, Basil and Garlic Salad Dressing If you would like to see other recipes using gnocchi, go to the Recipe Search and type in 'gnocchi'.

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