- 1 leek
- A punnet of white mushrooms
- A pack of gnocchi
- ½ pack Perl Las blue cheese
- 2 large handfuls of rocket
- 1 lemon
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large ovenproof frying pan
- Pan with a lid
- Colander
- 1.
Fill a kettle and boil it. Trim the leek. Slice a cross into the top of it so you can open it out. Rinse out any grit. Slice the leek in to 1 cm rounds. Thinly slice the mushrooms.
- 2.
Warm a large frying pan. Add 1 tbsp olive oil. Add the leeks and mushrooms. Stir and fry for 5 mins till both vegetables are soft and glossy.Take off the heat.
- 3.
While the veg cook, pop the gnocchi in a pan. Pour in enough hot water from the kettle to cover them. Turn the heat up high.
- 4.
Simmer the gnocchi for about 3 mins till the gnocchi float to the surface. Drain straight away - if you cook them for too long they'll end up heavy and soggy. Add them to the veg in the frying pan.
- 5.
Chop the Perl Las into small cubes. Add it to the gnocchi. Set a handful of rocket aside for later. Add the rest of the rocket to the gnocchi and gently toss, so it wilts and the cheese starts to melt. Season.
- 6.
Finely grate the zest from the lemon. Add it to the pan. Stir well. Cut the lemon into wedges.
- 7.
Put the pan under the grill for 3-4 mins till golden and bubbling. Top with the reserved rocket. Serve straight away with the lemon wedges for squeezing.
- Tip
Easy cheesy
Use your remaining blue cheese in a jazzed up toasted sandwich. Lightly griddle sliced pears for a 1 min on each side. Toast a couple of slices of bread. Layer your Perl Las and the pears inside the toasted bread and pop under the grill till melted.