Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
2 onions, thinly sliced
500g pack Essential Gnocchi
230g asparagus, trimmed and cut into 5cm lengths
3 cloves garlic, crushed
¼-½ tsp ground nutmeg
260g pack spinach
75ml single cream
4 Clarence Court Leghorn Whites Free Range Eggs
1. Preheat the oven to 190°C, gas mark 5. Heat the oil in a large saucepan and fry the onions for about 8 minutes until golden. Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the gnocchi for 2 minutes. Add the asparagus and simmer for a further 1 minute. Drain, reserving a little of the cooking water.
2. Add the garlic to the onions and cook for 1 minute. Sprinkle in the nutmeg to taste, then add the spinach and cook briefly, stirring until wilted but not totally collapsed. Add the cream, gnocchi, asparagus and enough reserved cooking water to loosen. Spoon into a roasting tin or large shallow ovenproof dish.
3. Make 4 dips in the mixture and break an egg into each. Sprinkle with a little extra nutmeg. Bake for 15 minutes, or until the eggs are set to your liking.
Cook’s tip For bigger appetites, add another egg per person to the tin before baking. Or for meat eaters, accompany with a grilled or fried gammon steak.
Typical values per serving:
Vegetarian/low in saturated fat/2 of your 5 a day
This recipe was first published in Tue May 18 09:45:17 BST 2021.