The gnocchi that we had was actually spinach gnocchi, but regular gnocchi would definitely work just as well, as the real flavours come from the cheese. I could have gone a whole lot stronger with the blue cheese too, but a fairly standard Gorgonzola worked perfectly.
- Roughly quarter the mushrooms (chestnuts definitely five a more nutty flavour) and toss them, with the gnocchi, in a roasting tin, in olive oil and season according to your taste, with salt and pepper;
- Roast for about 20-25 minutes, stirring frequently so that nothing sticks to the bottom of the tin;
- Add the fresh spinach (we used about three quarters of a large bag) and mix it in, then crumble the blue cheese over the mixture. (I have no “off” switch when it comes to cheese, and so the whole pack went in);
- Cook for about 5 minutes – or until the cheese is beginning to melt, but there is still texture to it;
- Take out of the oven, sprinkle with fresh, chopped spinach leaves and serve.
We had this with pitta breads, spread with garlic butter and heated up in the oven, while it was being served. Just enough time to roast the garlic pieces and heat up the breads. I cannot emphasis enough how tasty this dish is – creamy and peppery and robust. And, if you forget the pack of blue cheese and gnocchi, it is almost super food. I mean, it is green…