Gnocchi with Watercress and Spring Onion Salad Recipe

Delicious and healthy salad recipe
Yield: 2    Preparation Time:     Cooking Time:
This is a perfect dish for an impromptu supper as it used ingredients that have a long shelf life and are therefore always available when needed.


75g Gorgonzola Piccante
400g potato gnocchi
85g watercress
4 spring onions, trimmed and finely chopped
2 heaped tablespoons half-fat crème fraise
1 tablespoon freshly grated parmesan
150 ml bottle ready-made dressing
Salt and freshly milled black pepper

Recipe Instructions

Preheat the grill and place the top shelf 10cm from the top.

Cook the gnocchi.
Bring a large pan of salted water to the boil. Add the gnocchi and simmer without a lid for 3 – 4 minutes until they start to rise to the surface. Drain the gnocchi and return it to the pan.

Make the sauce.
Heat a small saucepan over a low heat and pour in the crème fraise. Crumble in the Gorgonzola and the freshly milled black pepper. Heat all the ingredients together and whisk until smooth. Bring the sauce up to simmering point.

Pour the Gorgonzola sauce over the gnocchi and stir together well. Pour the mixture into a baking dish and sprinkle ½ of the spring onions on top of the mixture then sprinkle the parmesan on top of the spring onions. Place the dish in the oven and grill for 5 – 7 minutes until the top is golden brown and bubbling. Remove from the oven.

Make the salad.
Place the watercress into a salad bowl and add the remaining spring onions. Pour over the dressing and toss together well.

Serve the gnocchi onto 2 piping hot plates and serve the salad as a side dish.