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    Gnocchi Gratin with Taleggio, Gorgonzola and Fig

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    Gnocchi Gratin with Taleggio, Gorgonzola and Fig

    A great alternative to pasta, gnocchi is mixed from mashed potato and flour to make those characteristic light, doughy puffs.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 fresh figs
    • 150g pack Galbani Eccelenza Gorgonzola
    • 100g Waitrose Arrigoni’s Taleggio
    • 200ml tub half-fat crème fraîche
    • Fresh basil leaves, to serve
    • 500g pack Del’Ugo Potato Gnocchi


    1. Preheat the oven to 200°C, gas mark 6. Bring a large pan of water to the boil.
    2. Add the gnocchi to the pan and cook for 2 minutes, but no more, then drain thoroughly. Tip into an ovenproof dish about 20 x 26cm in size. Cut each fig into 6 wedges and scatter over the top of the gnocchi.
    3. Break the cheeses into bite-sized pieces and place in a bowl. Add the crème fraîche and mix together with a fork, mashing the cheeses a little to combine. Season generously to taste.
    4. Pour the sauce over the gnocchi and place in the oven. Bake for 20 minutes or until golden. Scatter plenty of basil leaves over the top before serving with a green salad and chunks of bread to mop up the sauce.

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    We've used a variety of different cheeses in our winter dishes, some containing animal rennet. To make these dishes truly vegetarian, substitute with vegetarian alternatives. For a blue, try Oxford Blue, Cropwell Bishop or Yorkshire Blue. For buffalo mozzarella, substitute Waitrose Grated Mild Mozzarella and for Parmigiano Reggiano, use Castelli Vegetarian Parmesan instead.


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