Ah gnocchi- one of the great Italian exports which is a firm favourite in the household! Gnocchi can pretty much cope with any sauce that you throw (or daintily stir!) at it and is the perfect vehicle from which to serve a rich, wickedly indulgent and creamy sauce. I have used chestnut mushrooms in this however a combination of mushrooms or wild mushrooms would also be delicious. I have cut down the time by leaving the gnocchi to cook in the sauce so there is no need to boil them before baking as they will still go perfectly tender.
Ingredients- serves 4
40g unsalted butter
40g plain flour
200ml double cream
50g blue cheese such as dolcelatte
50g freshly grated parmesan
2 cloves of garlic- crushed
1 red onion- finely chopped
200- 250g chestnut mushrooms- sliced
Small pack of baby spinach- washed and shredded
1. Start by preheating the oven to 200c/ 180 fan in preparation for later. You need to make the cheesy sauce and it really could not be simpler (well, short of using premade of course!). Take a medium saucepan and melt the butter and flour together. Stir to ensure it is smooth and there are no lumps which will help later on. Gradually add in the milk and cream whilst keeping the mixture moving! Bring to a boil before lowering to a simmer and keep going until it is thickening.
2. Remove the sauce from the heat and stir in most of the cheeses, making sure to keep some back for the topping; season to taste. Meanwhile take a frying pan and heat to medium/ high. Quickly cook the garlic and onion together before adding the mushrooms and cooking until tender. Mushrooms lose natural moisture when over a high heat which avoids potential soggy messes in the pan!
3. Add the cooked mushroom mixture into the cheese sauce and stir through the shredded spinach. It should start slowly wilting in the residual heat from the sauce. I love spinach so the more the merrier! Take an ovenproof baking dish and throw in the gnocchi before topping with the sauce. Stir gently to combine so each piece of gnocchi is well coated. Sprinkle the leftover cheese on top and bake for approximately 30 minutes until golden and bubbling!
Cheese, spinach and mushroom baked gnocchi- a quick midweek treat that will have the family going back for more!