Homemade gnocchi is easy to make and unlike when you make pasta you don’t need any machines or tools. Just a bowl, your hands and a fork. I also prefer home made gnocchi to the store bought ones as I find they go soggy faster (and in a different way).

For me, the best ways to serve gnocchi is either boiled with a simple sauce or for a bit more texture, fried with some pancetta and vegetables. During the winter months the sauce option is to prefer and this creamy Stilton sauce with spinach is just wonderful. Pure comfort.

Gnocchi with Stilton sauce and spinach, serves 2

Inspired by a dish at Carluccio’s in London.

1 batch gnocchi

200 ml cream 

100 g Stilton

grated nutmeg

salt and white pepper

150-200 g fresh spinach

Make the gnocchi ready for the pan. Heat up the cream in a non-stick saucepan and add the cheese. Stir until the cheese has melted. Season to taste with nutmeg, salt and pepper. Set aside. In a large sacuepan, add 1 cm water and bring to the boil. Add the spinach and put the lid on. Remove the lid after a minute and stir until the spinach have wilted. Drain from water in a sieve. 

Add the gnocchi to boiling water in a large saucepan. When they float up to the surface remove with a slotted spoon. Heat up the sauce. Divide the gnocchi and spinach between two plates. Spoon over the sauce and serve.