| 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) |
| 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.
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