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350 g (12 oz) potato gnocchi
25 g (1 oz) streaky bacon, chopped
1 shallot, chopped
325 g (11 oz) young spinach, washed and drained
Nutmeg
2 tbsp single cream
25 g (1 oz) Pecorino or Gruyère, finely grated
Preheat oven to 200C, 400F or gas mark 6.
Cook gnocchi in boiling salted water for 2 minutes. Drain. Meanwhile, fry bacon and shallot in a little olive oil for around 5 minutes, or until shallot is pale golden. Add spinach and allow to wilt a little. Turn into a shallow ovenproof dish and season generously with nutmeg, salt and pepper. Scatter over gnocchi, drizzle with cream, add more nutmeg and scatter with cheese. Bake in oven for 12 to 15 minutes, or until cheese has melted and is beginning to colour.
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