Ok people, time to do the final Riverford meal, dun dun dun. Now the original recipe contained creme fraiche and stilton, but obviously we swithched these out for a bit of goats milk and some goats cheese.
Before you all ask, gnocchi are made from a combination of pasta and potato that actually gives them a quite nice texture.
This dish was actually the easiest of all three to make, so I will go through roughly how it was done.
Pre-heat your oven and wash and dry some spinach, then remove all the thick stalks, leaving just leaves. Next, you need to cook your gnocchi in a pan of boiling water, removing when they have all risen to the top. Scoop out, drain and put in a baking dish. Then add the spinach to the same pan of water and cook for two minutes, run under cool water and drain. Squeese well, chop up and add to gnocchi dish. Wipe mushrooms clean with a damp piece of kitchen paper, slice up and fry until soft. Put them in the gnocchi dish add some grated goats cheese (or wait untill the end if you don’t want to cook it) and some goats milk (you could also use yogurt), with a little bit of ground nutmeg and salt and pepper. Toss it all together and place in the oven for 15-20 minutes.
This is certainly a very nice dish that doesn’t take much preperation. You could also very easily add in meat instead of and aswell as the mushrooms if you felt so inclined. Definatly a strong recommendation from me!