Stilton, Creme Fraiche and Spinach Gnocchi
Serves: 4
Preparation: 10 minutes
Cooking Time: 10 minutes
Known as the 'King of English cheeses'. Blue veined, full in flavour, which gets stronger with maturity. Quintessentially English, and a firm favourite on a classic cheese board.
Ingredients
- 500g gnocchi
- 250g spinach
- 100ml creme fraiche
- 50ml single cream
- 30g Parmesan,grated
- 100g Stilton, crumbled.
Method
- Cook the gnocchi according to packet instructions. The gnocchi is cooked when the dumplings rise to he surface of the water. To wilt the spinach, place in a colander and pour a kettle of boiling water over. Squeeze dry, and roughly chop.
- In a bowl mix the creme fraiche, cream and Parmesan. When mixed, pour over the gnocchi and mix well. Transfer to an oven - proof dish.
- Add the spinach so it is evenly distributed throughout, and top with the crumbled Stilton.
- Put the dish under a hot grill for around 5 minutes, or until the top is golden and bubbling.
