- 500g fresh gnocchi
- 250g bag baby spinach
- 100ml/3½ fl oz crème fraîche, half-fat if preferred
- 4 tbsp grated parmesan
- 100g soft blue cheese
Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.