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Cheese gnocchi with spinach and walnuts
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250g essential Waitrose spinach
75g essential Waitrose lighter mature cheese, grated
25g essential Waitrose parmigiano reggiano, grated
200g essential Waitrose half fat British crème fraîche
½ tsp essential Waitrose english mustard
grating of fresh nutmeg
25g walnut pieces
1. Preheat the grill to high. In a colander, pour boiling water over the spinach until it has wilted. Cool a little, squeeze out the excess liquid; set aside.
2. Cook the gnocchi in boiling water for 2 minutes, until they float, then drain. Mix the two cheeses.
3. Put the crème fraîche and mustard in a pan over a low heat. Stir in three-quarters of the cheese and heat gently until you have a smooth sauce (about 3 minutes). Season, gently stir in the nutmeg, gnocchi and spinach, and heat through.
4. Grill in a heatproof dish, topped with the remaining cheese, for 3-4 minutes until golden. Top with nuts and grill for 2 minutes.
Typical values per serving:
This recipe was first published in October 2011.
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