Cook the gnocchi then drain and toss with the crème fraîche and gorgonzola. Tip into a heat-proof dish and grill until golden. Whisk the vinegar with 1 tbsp olive oil and season, then toss with the capers, parsley and onion. Scatter the caper mix over the gnocchi before serving.
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Ingredients
- gnocchi 1 pack, about 400g
- gorgonzola 100g
- half-fat crème fraîche 100g
- red wine vinegar 2 tsp
- olive oil
- capers 2 tsp, rinsed
- parsley ½ bunch, leaves only
- red onion ½ small, thinly sliced
Method
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Step 1
Cook the gnocchi then drain and toss with the crème fraîche and gorgonzola. Tip into a heat-proof dish and grill until golden. Whisk the vinegar with 1 tbsp olive oil and season, then toss with the capers, parsley and onion. Scatter the caper mix over the gnocchi before serving.
Nutritional Information
- Kcals 570
- Carbs 62.2g
- Protein 16.5g
- Fat 26.4g
- Salt 3.3g
- Fibre 4.2g
