400g packet gluten free potato gnocchi*
1 tbsp chopped chives
100g medium-flavoured soft blue cheese, such as dolcelatte
250g lactose free cream
225g bag washed baby spinach
50g cooked thin and crispy smoked streaky bacon
*If you can not find gluten free gnocchi ready made, click here for the recipe
Put a pan of salted water on to boil for the gluten free gnocchi. Meanwhile, slice the mozzarella and blue cheese.
Spoon the lactose free cream into a large deep frying pan. Add the blue cheese and mozzarella and leave to melt over a medium heat.
Stir the cream mixture. Tip the gluten free gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.
Add the spinach in large handfuls to the cheese mixture and stir until just wilted.
Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture with the chives, then crumble over the remaining bacon. Serve with salad.
Recipe adapted from: Good Food