Instructions: In a deep frying pan, melt butter and sweat the garlic and shallots. You could add thyme if you prefer. Add salad leaves and fry until they wilt.

Crumble in the dolcelatte and pour in the cream. Once the cheese starts to melt season with pepper (salt is not needed as the dolcelatte is salty enough).

Meanwhile, cook the gnocchi in salty boiling water for about 1-2 minutes or until the gnocchi floats to the surface.

Drain the gnocchi, add to the sauce and bring to the boil. Place the mixture in a gratin dish and grill until brown. Remove from the grill and garnish with chopped parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.