This quick, easy, comforting supper dish takes just 15 minutes.
Serves 2-3
Takes 15 minutes
1. Spread the spinach onto a plate lined with a few sheets of kitchen paper, defrost in the microwave and squeeze out the excess water.
2. Preheat the grill to medium-high and bring a medium pan of salted water to the boil.
3. Place the walnut pieces on a baking tray and lightly toast under the grill for 1 minute, shaking the tray now and then. Set aside. Put the Gorgonzola cheese and 6 tablespoons double cream into a small pan and stir over a low heat until melted. Keep hot.
4. Drop the chilled potato gnocchi into the boiling water and cook for 4 minutes or until they float to the surface. Drain well, return to the pan and add the spinach, Gorgonzola sauce and half the walnuts. Stir together gently, then spoon into a shallow, ovenproof dish. Scatter with the remaining walnuts and grill for 2-3 minutes, until golden and bubbling. Serve with a dressed, crisp green salad.
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