Friday was such a wonderful day here in London; it was 14C and sunny and it felt like Spring really was here. Fast forward until the next day and it was -1C and snow. Most of the snow has melted again now and I really hope this is it. Spring, please come back!
Apart from the weather changes it was a lovely week. I had some time to myself to just relax and catch up on feel good series such as Grey’s Anatomy (don’t judge!), Madam Secretary and Elementary (yes, crime makes me feel good. Any questions on that?).
But I also had quality time with friends. On Tuesday I met up with my friend Laura at Flesh & Buns for sushi, fried squid, steamed buns with duck and wonderful doughnuts with black sugar caramel.
On Friday I had sushi again, at Sticks ‘n Sushi and an early night. Saturday started with a long lie-in and a blissfully quiet morning before I reorganised my whole wardrobe and tidied up at home. So nice to get it done and so needed!
Yesterday I met up with dear friends from Sweden in town. We had a lovely afternoon with lunch at Carluccio’s, a trip to the playground in the snow (!) and tea and cake to warm up afterwards.
So lovely to spend quality time with my friends in London. It’s always such a whirlwind trying to fit everybody in when I go home so this was a real treat!
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
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.