FoodCoop Recipes
Stilton, Creme Fraiche and Spinach Gnocchi
Known as the 'King of English cheeses'. Blue veined, full in flavour, which gets stronger with maturity. Quintessentially English, and a firm favourite on a classic cheese board.
Prep
10 minutes
Cook
10 minutes
Serves
4
Ingredients
500g gnocchi
250g spinach
100ml creme fraiche
50ml single cream
30g Parmesan,grated
100g Stilton, crumbled.
Method
Cook the gnocchi according to packet instructions. The gnocchi is cooked when the dumplings rise to he surface of the water. To wilt the spinach, place in a colander and pour a kettle of boiling water over. Squeeze dry, and roughly chop.
In a bowl mix the creme fraiche, cream and Parmesan. When mixed, pour over the gnocchi and mix well. Transfer to an oven - proof dish.
Add the spinach so it is evenly distributed throughout, and top with the crumbled Stilton.
Put the dish under a hot grill for around 5 minutes, or until the top is golden and bubbling.
