An absolutely worldy of a bake. And veggie too. The dream.
Keep that taleggio under the grill under it is lovely and golden.
Cooking Time (includes preparation time): 30 Minutes
150g of Spinach - £1.00
Garlic - £0.30
1 Lemon - £0.35
Elmlea Single Cream Alternative - £0.90
Taleggio - £2.25
Crushed Chillies - £0.85
1 Bunch of Parsley - £0.70
1 Bunch of Thyme - £0.70
200g of Mixed Pack of Mushrooms £1.31
250g of Chestnut Mushrooms - £0.79
500g of Gnocchi - £0.75
Total Cost – £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Slice up your mushrooms. Add a splash of olive oil to a frying pan. Cook the mushrooms until browned and shrivelled.
Add a crushed garlic clove, a handful of thyme leaves, a teaspoon of chilli flakes, a handful of chopped parsley and the zest of a lemon. Mix everything in. Add 4 tablespoons of Elmlea Single Cream Alternative. Allow it to bubble down and add your spinach. Leave it to wilt.
Add 500g of gnocchi to a bowl and cover with boiling water.
Back to your sauce. Once the spinach has wilted, add the juice of half a lemon.
Add 3 tablespoons of water from the gnocchi bowl to the sauce. Mix together. Drain the gnocchi and add to the sauce.
Mix everything together. Season well with salt and pepper.
Pour the gnocchi into an oven proof dish. Top with slices of taleggio, sprinkle on some chilli flakes and place under the grill for 10 minutes, until golden and bubbling.
Spoon out the gnocchi, top with some more chopped parsley and tuck in.