Cheesy gratin gnocchi
200ml/7fl oz double cream
150g/5½ oz parmesan, grated
1 red chilli, deseeded and chopped
2 tsp Dijon mustard
500g/18oz ready-made gnocchi, cooked and strained
Preheat the grill to the highest setting.
Place a small saucepan over a medium heat. Add the cream, parmesan, chilli and Dijon. Bring to the boil, reduce to a simmer and add the gnocchi.
Simmer for one minute, season, to taste, with salt and freshly ground black pepper and transfer to a gratin dish. Add some grated cheese if you wish and place under the grill to cook for one minute, or until the top begins to brown.