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Photo of Blue cheese gnocchi gratin by WW

Blue cheese gnocchi gratin

13
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
2
Difficulty
Easy
Tangy blue cheese melts over the gnocchi to give this dish an extra creamy richness.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Spring Onions

6 medium, cut into 4 cm lengths

Cornflour

1 teaspoon(s), level

Skimmed Milk

175 ml

Watercress

50 g, chopped roughly, plus extra to serve

Gnocchi, Fresh

250 g

Dolcelatte Cheese

60 g, cut into small chunks

Instructions

  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Mist a saucepan with the cooking spray, add the spring onions and cook for 2 minutes. Mix the cornflour with the milk until smooth, then add to the pan and cook, stirring, for 5 minutes. Add the celery salt and season with black pepper, stir in the watercress and gnocchi, then transfer the mixture to an ovenproof dish or 2 individual gratin dishes. Top with the blue cheese.
  2. Bake for 10–15 minutes until bubbling. Serve immediately with the extra watercress.

Notes

Leftover gnocchi? It will keep for a couple of days in the fridge or you can freeze it uncooked for up to 3 months.

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