Sunday, 7 February 2010

Cheesy peasy

I was thinking a lot about gnocchi yesterday. I love the gooey, sticky texture: perfectly comforting food. I didn't have a recipe in mind when I went shopping but essentially this is a variation on a dish from the most dependable of cook books: Real Fast Food.

We don't have a cross-party consensus on blue cheese in our kitchen so I got a small piece of Taleggio to make this very simple sauce. Really, it made its self...

[for two]
pack of ready-made gnocchi, 500g
Taleggio, 100g
crème fraîche, 2 tbsp (or a little more)
garlic, a very small clove, bruised

Warm oven to 200°C. Cook the gnocchi as per pack instructions. Drain the gnocchi and place in a shallow oven dish. Add a small, bruised garlic clove to the dish. Stir in 2 tablespoons of crème fraîche and the cheese (scooped into small lumps) and stir. Season and place in the oven for 15 minutes.

Serve with a wintery salad. We had spinach, grated carrot and finely sliced celery with oil, lemon juice and a sprinkle of fennel seeds (just to be poncey).

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