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    Gnocchi and Dolcelatte Frittata

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    Gnocchi and Dolcelatte Frittata

    A modern spin on the classic Italian omelette - the soft texture of the gnocchi works wonderfully in this delicious summer dish.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 350g packet Del'Ugo Potato Gnocchi
    • 6 medium Waitrose Columbian Blacktail Free Range Eggs
    • 1 bunch salad onions, thinly sliced
    • 150g Galbani Dolcelatte, cubed
    • 1 tbsp olive oil


    1. Cook the gnocchi in a large pan of boiling water for 3 minutes. Meanwhile, in a large bowl, whisk together the eggs, salad onions and plenty of black pepper - do not be tempted to add any salt as the cheese is naturally salty.
    2. Thoroughly drain the gnocchi and gently stir into the beaten eggs, along with the cheese.
    3. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and cook on the lowest heat for 6-7 minutes until the egg is almost set.
    4. Preheat the grill to medium. Place the pan under the grill for 3 minutes, or until the frittata is golden and set right through. Gently ease the frittata away from the base of the pan - it may stick in places where the cheese has melted - then slide onto a board. Cut into wedges and serve with salad.

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    Cook's tips

    Leftovers (if you have any) are delicious the next day. For a packed lunch, wrap wedges in foil and eat at room temperature with a simple tomato or green salad.


    Average user rating

    5 stars