Gnocchi blue cheese

Ever wonder of making that gnocchi extra special with this simple recipe? It would taste like more of a yummy carbonara or white sauce pasta. These are the ingredients and how to do it.

500 g fresh gnocchi
250 g bag of baby spinach
100 ml/3½ fl oz crème fraîche , half-fat if preferred
4 tbsp grated parmesan
100 g soft blue cheese

Once done with cooking the gnocchi, put the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach, mix and stir. Crumble the blue cheese over and season with ground pepper. Wait until the cheese is bubbling and golden. Serve immediately.

Thank you for this recipe. I love blue cheese. I just wonder about baby spinach if it is the plant from spinach?

Baby spinach is just a young spinach (Spinacia oleracea) that farmers harvest during the early stages of plant growth, generally between 15 and 35 days after planting. The smaller leaves are more tender and have a sweeter flavor than mature spinach.