A Gratin of Gnocchi with
Watercress and Spring Onion Salad
Gnocchi, like
pasta, has a long
shelf life and sits happily waiting to be called forth at a moment's notice when
you either haven’t had time to shop or for the impromptu supper you weren’t
expecting. This recipe will work with any cheese you happen to have, but it
becomes superlative when made with Gorgonzola. Another
good standby when time is short is a ready-made vinaigrette dressing. Tesco
Finest Balsamic, Basil and Garlic Salad Dressing was
recently voted Top of the Pops in a tasting, so this is what I used for the watercress.
Serves : 2
Ingredients:
2 Heaped tbsp
Half-Fat Crème Fraîche
3oz / 75g Gorgonzola
Piccante
1 x 400g
Pack Italfresco Gnocchi di Patate (Italian potato dumplings)
4 Spring
Onions
1 tbsp Freshly Grated Parmesan
1 x 85g Pack Watercress
1 x 150ml
Bottle Tesco Finest Balsamic, Basil and Garlic Salad Dressing
Salt and Freshly
Milled Black Pepper
Instructions:
1.
First put
a large pan of salted water on to boil.
2.
Then,
pre-heat the grill to its highest setting and set the top shelf approximately 4
inches / 10cm from the heat source.
3.
Now, put
the crème fraîche into a small saucepan, then
crumble the Gorgonzola
into it.
4.
Season
with freshly milled black
pepper and gently heat everything together, whisking with a small whisk,
until you have a smooth sauce – that’s just up to simmering point.
5.
Now check
that the water is up to simmering point, add the gnocchi and cook
them, without a lid, for 3 – 4 minutes – they start rising up to the surface as
they are ready.
6.
Meanwhile,
trim and finely chop the spring onions,
including the green parts.
7.
Next,
drain the gnocchi,
return them to the hot pan and then pour in the Gorgonzola sauce.
8.
Give
everything a good stir and then transfer to the baking dish.
9.
Sprinkle
half the spring
onions all over the top and the parmesan on top of
that.
10.
Then whack
the dish under the grill and cook the gnocchi for
about 5 – 7 minutes or until the top is golden brown and bubbling.
11.
Meanwhile,
empty the watercress
into a bowl with the rest of the spring onions
and toss in with some dressing.
12.
Serve the gnocchi on
piping hot plates with the watercress as a
side salad.
13.
Some warm
crusty ciabatta goes down a treat with this as does
some Italian wine – something red and very robust.
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