Creamy Gnocchi

Potato dumplings are not just made and eaten in Italy, where they are called gnocchi, we first ate them, though admittedly different, in Poland several years ago. Gnocchi are generally cooked by boiling in a pan of water, however they are very happy to be fried or baked too as this recipe shows:

Ingredients:

• 1 tbsp olive oil
• 700g (1 1/2 lbs) gnocchi
• 200g (7oz) cream cheese
• 200g (7oz) frozen peas
• finely grated zest of half a lemon
• up to a cup of milk
• grated cheddar cheese
• slice of bread, crumbed

Method:

• Put the olive oil into a frying, heat, add the gnocchi

Frying the gnocchi

• Fry on a high heat, stirring occasionally until the gnocchi are warmed though and browning, about 10-15 mins
• In a bowl mix the cream cheese with sufficient milk to get the consistency of whipping cream
• Add the cream cheese, the peas and lemon zest to the gnocchi and heat through
• Tip into a heatproof dish, sprinkle over the cheddar cheese and bread crumbs
• Put under a hot grill to brown and crisp the top

Creamy Gnocchi

• Serve immediately with greens and salad

Served with: Garlic Beans, Courgette Fritters and mixed salad

p.s. look out for a coming-up post on how to make the Garlic Beans and Courgette Fritters – both are delicious.

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