Four cheese gnocchi pots

Mini gnocchi baked pots with spectacular cheeses, showcasing the sharp, creamy rich, and nutty flavours of fabulous British cheese and topped with a crunchy crumb. Perfect for a light lunch or a quick and easy starter.
Course Appetizer, Lunch
Servings 4

Ingredients
  

  • 300 grams shop bought gnocchi
  • ½ tsp salt
  • 200 grams four cheeses of choice, crumbled
  • 200 ml double cream
  • ¼ tsp ground black pepper
  • 20 grams crushed croutons
  • 1 tsp mixed dried herbs

Instructions
 

  • Preheat oven to 200c/180c fan/gas mark 6. In a large saucepan place water to boil and add salt.
  •  Cook the gnocchi as per instruction on the pack and gently sieve and drain once cooked.
  • Place the gnocchi back in pan, pour in cream, black pepper and two thirds of the cheese and gently combine and divide into ovenproof mini pots.
  • Scatter the remaining cheese on top the gnocchi pots. Place the pots in an oven proof tray and bake for 8 minutes, until slightly golden.
  • Mix the croutons and herbs together and sprinkle the crushed, herby croutons over the baked gnocchi pots and cook for a further minute or so. Serve with spring greens or salad.

Notes

This recipe is great way to use cheese leftovers, ideally, cheeses in contrast with flavour and colour.
This is a recipe that takes little time yet impressive, packed with flavours and textures. Replace black pepper with mustard or chilli flakes to switch things up!
This recipe used British cheeses: cheddar, Wensleydale blue, double Gloucester, and red fox.

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SCHOOL MILK

SCHOOL MILK

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