A quick and simple recipe ‘from the cupboard’, swap out what you need if you don’t have or don’t like something in particular. We actually like to fry our gnocchi after we’ve boiled it so that they become firmer with nice toasted edges… give it a try.
Ingredients
- 2 x 400g packs fresh gnocchi
- 1 tbsp olive oil
- knob of butter
- 1 large onion, roughly chopped
- 500g small Portobello mushrooms, sliced
- 2 large garlic cloves, chopped
- 150g Cambridge Blue cheese
- small pack parsley, chopped
Method
- Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
- Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
- Remove the lid and add the garlic, cook for 1-2 mins, add the spinach and wilt, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.
Serve with a fresh garden salad… or just get it down you!
