Sounded fairly unpromising: a packet of Sainsbury's fresh gnocchi, a handful of Jerusalem artichokes, and a leek... but thirty minutes later, this scrumptious English-Italian hybrid was on the table. Served with cold chardonnay and hot garlic bread, it's a sophisticated, lazy-Saturday marvel.
QUICK GNOCCHI GRATIN WITH CHARDONNAY
500g Jerusalem Artichokes, peeled and sliced
2 leeks, washed and sliced
1tsp butter
125ml chardonnay
250ml stock from 1tsp Marigold bouillon
100ml single cream
1 packet fresh gnocchi
2tbsp grated parmesan
Saute the leeks and artichokes in the butter gently for 5 minutes. Add the wine and allow the alcohol to evaporate a little bit, then stir in the stock and let the whole lot simmer for about 15 minutes. Strain the liquid into a bowl, and put the vegetables into a jug.
Return the liquid to the saucepan, bring to a simmer, add the gnocchi, and poach for 2 minutes. Remove the gnocchi straight into an ovenproof baking dish. Continue to simmer th
e stock until it's halved in volume. The little flour left behind by the gnocchi will make the stock become slightly syrupy. Add the cream to the saucepan and pour the sauce over the gnocchi in the dish. Sprinkle with grated parmesan, and put under a hot grill until golden.
Serve with garlic bread and/or salad.
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