This definitely is a quick and delicious mid-week meal that will be tasty, filling, comforting and ready in 10 minutes! I first tried a similar recipe at Antonio Carluccio‘s Italian restaurant, and figured out I could easily replicate it at home. I sometimes make my own gnocchi but to be honest the shop-bought ones are really good too.

The soft potato gnocchi are mixed with creamy melted dolcelatte cheese and cream, while the spinach bring some vibrancy and goodness, and the walnut complement the cheese sauce perfectly and bring some texture.

I say Miam Miam & Yum to that! Do you?

Dolcelatte & spinach gnocchi

Servings: 4
Time: 10 mins
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Ingredients

500g fresh gnocchi
4 very large handfuls baby spinach (ready to eat)
1 small handful walnut pieces
250g dolcelatte cheese (or any blue cheese you like) cut into small pieces
100ml double cream
salt & pepper

Method

Cook the gnocchi according to the pack instructions.
Sauté the spinach with 1 tbsp water until wilted. Add the cheese and the cream and stir until melted.
Add the gnocchi and stir to coat. Taste and season with some salt and plenty of pepper.
Serve sprinkled with the walnut pieces (and some crumbled cheese if you like)

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Gnocchis au dolcelatte et aux épinards

Ce plat est vraiment facile et rapide à préparer et sera prêt en moins de 10 minutes. J’ai commandé ce plat dans un restaurant du chef italien Antonio Carluccio et me suis rendue compte que je pouvais facilement le répliquer à la maison. Il m’arrive de faire mes gnocchis maison mais les gnocchis du commerce font tout à fait l’affaire.

Les gnocchis de pomme de terre sont tout doux et fondants, et sont accompagnés d’une sauce délicieuse au dolcelatte et à la crème, et de quelques épinards sautés et de noix croquantes.

Moi, je dis Miam Miam & Yum ! Et vous ?