5 gnocchi sauce ideas

Blue cheese, spinach and walnut gnocchi sauce

• Cook a pack of gnocchi following pack instructions, then drain. Meanwhile, heat a knob of butter in a pan and wilt 100g chopped spinach. Stir in 3 tbsp crème fraîche and the cooked gnocchi.
• Add 50g chopped creamy mild blue cheese and toss, then serve in warm bowls topped with chopped, toasted walnuts.

Gnocchi with tomato and chive salsa

• Dice two ripe plum tomatoes then put in a bowl with 3 tbsp extra-virgin olive oil, 1 tbsp capers, 1 chopped red chilli and 1 finely chopped shallot. Season well and leave to sit for 10 minutes.
• Cook a pack of gnocchi following pack instructions, drain, then tip into the sauce with a handful of chopped chives and toss.

Broccoli pesto gnocchi sauce

• Cook 200g long-stemmed broccoli in a pan of boiling salted water until tender. Scoop out with a slotted spoon, then cook a pack of gnocchi in the same water following pack instructions.
• Drain, tip the gnocchi back into the pan, then add the broccoli, 4 tbsp fresh
  pesto and the juice of ¹/2 a lemon. Toss then serve in warm bowls with grated parmesan
  on top.

Feeling pillowy? Try gnocchi with dolcelatte