400g packet potato gnocchi
1 tbsp chopped chives
100g blue cheese, such as dolcelatte
100g grated cheddar
250g tub lactose free cream
225g bag washed baby spinach
50g cooked thin and crispy smoked streaky bacon
Green salad and crusty gluten free bread, to serve
Serves - 4
Put a pan of salted water on to boil for the gluten free gnocchi. Meanwhile, slice the chives and blue cheese.
Spoon the lactose free cream into a large deep frying pan. Add the blue cheese, cheddar and chives and leave to melt over a medium heat.
Stir the lactose free cream mixture. Tip the gluten free 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 gluten free gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble over the remaining bacon.
Serve with salad and crusty gluten free bread.
Recipe adapted from: Good Food