This weeks recipe was based on one from the Cottage Smallholder website. While the gnocchi were cooking, I washed and chopped a handful of watercress. After I drained the gnocchi, I put the creme fraiche in the pan and heated it through along with the watercress, a handful of grated cheese (because we had spare in the freezer), and a pinch of chilli flakes. I stirred the gnocchi into the sauce before pouring everything into a pan, ready to be grilled.

We had a packet of mozzarella which was nearly out of date so that got shredded and sprinkled on top before we added the breadcrumbs and parmesan. The pan then went under the grill to melt the cheese.

The meal was very quick to prepare and could easily be adapted to other ingredients, such as chicken instead of prawns, leek instead of the watercress (which was itself a replacement for the spinach in the original recipe).