Gnocchi with Spinach, Pine Nuts & Dolcelatte
If speed is of the essence, I cannot think of a quicker way to feed four veggies more handsomely.
|500g pack fresh gnocchi|
|450g (2 bags) young leaf spinach|
|1 heaped tablespoon ready-toasted pine nuts (Waitrose or Tesco)|
|85g dolcelatte (or Gorgonzola), cut into small cubes|
|1 tub (300g or 350g) fresh cheese sauce|
|whole nutmeg, for grating|
|1 heaped tablespoon dried breadcrumbs (Waitrose Cooks’ Ingredients) or dried ciabatta breadcrumbs (Tesco Ingredients)|
|2 heaped tablespoons fresh, ready-grated Parmesan|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
First of all, put the kettle on, then pre-heat the grill and put a lightly oiled, 19cm (or similar) round or square baking dish underneath it to heat through. Then cook the spinach – in the bags in the microwave or else by tossing it in a large saucepan with a few drops of oil till wilted. Either way, tip it into a colander afterwards
to drain. Now fill a large saucepan with boiling water, add salt and cook the gnocchi for 2 minutes or until they start to float to the top.
While they’re cooking, gently heat the cheese sauce in a small pan and squeeze any excess moisture from the spinach (hands are best). Then arrange the spinach all over the base of the heated baking dish.
When the gnocchi are ready, drain them in a colander and arrange them on top of the spinach.
Next, scatter the cubes of cheese in, along with the toasted pine nuts.
Follow this with the hot cheese sauce, spreading it evenly all over, and grate half of the whole nutmeg over that.
Finally, sprinkle over the breadcrumbs and the Parmesan, then whack it under the grill – 10cm from the heat – for 3 minutes or until golden-brown and bubbling.
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