We’ve been seeing more good quality pre-prepared fresh gnocchi around and it’s really handy for a quick dinner. Here’s how to make it tasty with some blue cheese and spinach.
Wine Suggestion: this was a little tricky given blue cheese’s affinity for sweet wine, and we didn’t want this with our meal. A glass of Oloroso sherry was considered but we ended up with a Puglian Primitivo-Nero do Troia blend from Michele Biancardi which is both savoury and fruity. The fruity, plummy sweetness was the foil for the cheese and the savoury tannins played a dance with the gnocchi and spinach.
Blue Cheese Gnocchi – serves 4
- 500g fresh gnocchi
- 250g bag baby spinach
- 100ml/3½ fl oz crème fraîche
- 4 tbsp grated parmesan
- 100g blue cheese – a soft variety would be good but use whatever you have
Cook the gnocchi in a large pan of boiling salted water according to the timings on the pack. Stir the spinach into the pan with the gnocchi, then immediately drain in a colander and shake well to get rid of the water.
Put the crème fraîche and grated Parmesan into a small ovenproof dish. Add the hot, drained gnocchi and spinach and stir. Crumble the blue cheese over and season with black pepper.
Put the dish under a hot grill until the cheese is bubbling and golden.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Looks so beautiful !
Thanks Megala!
Nice combination. Gnocchi is easy to make but fiddle. I’d rather spend time creating toppings for it. Yesterday it was leek and mushrooms. Spinach and cheeses sounds lovely. Will try it next time.
We agree and don’t mind cooking it fresh occasionally but the stuff you can buy in the shops now is really good!