100g medium-flavoured soft blue cheese, such as dolcelatte
250g tub mascarpone
225g bag washed baby spinach
50g cooked thin and crispy smoked streaky bacon
Green salad and crusty bread, to serve
Swap the blue cheese for brie, if you prefer
Put a pan of salted water on to boil for the gnocchi. Meanwhile, slice the spring onions and blue
cheese. Spoon the mascarpone into a large deep frying pan. Add the blue cheese and spring onions
and leave to melt over a medium heat.
Stir the mascarpone mixture. Tip the gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.
Add the spinach in large handfuls to the cheese mixture and stir until just wilted. Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble
over the remaining bacon. Serve with salad and crusty bread.