| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall1 |
2 |
Servings |
INGREDIENTS
| 2 |
|
1 lb packet of gnocchi |
| 1 |
|
Handful mixed salad leaves |
|
|
or you can use |
|
|
rocket watercress |
|
|
OR spinach), OR spinach |
| 1 |
|
Shallot, finely chopped |
| 1 |
|
Clove garlic, finely chopped |
| 2 |
oz |
Unsalted butter |
| 6 |
oz |
Dolcelatte cheese |
| 1/4 |
pt |
Double cream |
|
|
Ground black pepper |
INSTRUCTIONS
In a deep frying pan, melt butter and sweat the garlic and shallots.
You could add thyme if you prefer. Add salad leaves and fry until they
wilt. Crumble in the dolcelatte and pour in the cream. Once the cheese
starts to melt season with pepper (salt is not needed as the
dolcelatte is salty enough). Meanwhile, cook the gnocchi in salty
boiling water for about 1-2 minutes or until the gnocchi floats to the
surface. Drain the gnocchi, add to the sauce and bring to the boil.
Place the mixture in a gratin dish and grill until brown. Remove from
the grill and garnish with chopped parsley. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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