Home at 7, dinner at 8

Gnocchi Bake with Smoked Salmon and Spinach

Gnocchi is a wonderful dish I wish I cooked more at home. The truth is that once you've gone through the process of making gnocchi, much of the day is lost. Now that's fine if it's raining outside and you have a whole day to spend in the kitchen, but you should know that shop-bought gnocchi is just as good as shop-bought pasta (they are both available in the same section in the supermarket) and we all buy that. This dish has a sharp tang to it and makes a good change from pasta.

Preparation 5; Cooking 15; Serves 4-6

1 x 400g bag young spinach leaves
200g mascarpone cheese
zest and juice of 2 lemons
1 x 75g packet dill, chopped
salt and freshly ground black pepper
300g smoked salmon
500g fresh gnocchi
75g Parmesan cheese, grated
1 Preheat the grill to high and bring a pan of water with a big pinch of salt added to the boil.
2 Make 2-3 holes in the bag of spinach and put it in the microwave at 800W for 2 minutes to wilt. If you don't have a microwave, then steam the spinach until slightly wilted.
3 Put the mascarpone cheese into a saucepan and add the lemon zest and juice and dill, and season with salt and pepper. Stir over a low heat until the mascarpone has melted, then add the wilted spinach and flake in the salmon. Keep the salmon pieces quite big.
4 Put the gnocchi into the boiling water and cook for 3 minutes. Drain and return to the saucepan and then stir in the salmon sauce. Pour the lot into a baking dish and cover with the grated Parmesan. Grill for 3-5 minutes until the top bubbles and is golden brown.

Recipe adapted from Home at 7, Dinner at 8 by Sophie Wright (Kyle Cathie, £14.99)