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Cod & spinach creamy gnocchi
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1 tbsp cornflour
600g cod loin, cut into large chunks
300ml skimmed milk
2 cloves garlic, crushed
500g pack essential Gnocchi
¼ tsp Dijon mustard
1 tsp freshly grated nutmeg
75g crème fraîche
450g pack spinach
1. Bring a saucepan of lightly salted water to the boil, ready to cook the gnocchi. Blend the cornflour with 2 tbsp water in a small bowl. Put the cod loin in a large saucepan with the milk and garlic and bring to a gentle simmer. Cook for about 5 minutes until the fish is just cooked through. Drain the cod, leaving the milk in the pan. Roughly flake the fish.
2. Cook the gnocchi in the boiling water for 3 minutes until tender, drain in a colander. Add the cornflour, mustard and nutmeg to the milk. Bring to the boil, stirring until thickened. Add the crème fraîche then stir in the spinach, until it has wilted. Season then stir in the cooked gnocchi and fish. Heat through and spoon into shallow bowls.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in October 2018.