Kate, who works with me in the kitchen cooking your dinner, is the queen of gnocchi. My gnocchi adventures, prior to Dinner on the Table, included an impressive production of vaguely pumpkin flavoured bullets. Then Kate shared her recipe for ricotta gnocchi. Nothing bullet like about them: just light, fluffy deliciousness.
Finally, we’ve worked out a way to share them with you. Handmade gnocchi in a delicious sauce, combining semi-dried tomato, bacon, pinenuts and baby spinach finished with cream. The top of the dish is covered with a sprinkling of parmesan cheese.
AND, due to popular request we have worked out a way to make these gluten free. We agree wholeheartedly: just because you don’t eat gluten doesn’t mean you shouldn’t eat good things. And these are a good thing.
For the gluten-quaffing fiends among you (and I am one of them), don’t panic. These are as light and supremely delicious as their glutenous cousins. You won’t notice the difference.
To finish, cover loosely with foil and bake in a moderate oven for around 30mins, just until the cheese is melted and the whole dish is warm. Toss a green salad (or go for the Crunch Salad also on this week’s menu) and you’ve got dinner on the table.
Gluten free.
Ingredients: Ricotta, GF flour, cream, semi-dried tomatoes, egg, bacon, parmesan, tomato paste, pinenuts, spinach, salt, pepper, nutmeg
Contains egg, dairy, pinenuts.
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