Creamy Spanakopita Gnocchi

with Spinach, Feta and Dill

2 tsp olive oil

large saucepan

medium deep frypan

Bring a large saucepan of salted water to the boil. Add the gnocchi (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Reserve 125ml (½ cup) cooking water, then drain the gnocchi. Crumble 1 stock cube* into the reserved cooking water and stir to dissolve. Drain.

Meanwhile, finely chop the onion. Crush or finely chop 2 garlic cloves. Reserve a few small sprigs, then finely chop the dill, discarding the stems.

Heat 2 tsp olive oil in a large deep frypan over medium heat. Cook the onion and garlic, stirring occasionally, for 3 mins or until softened. Add the stock and three-quarters of the cream* and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 6-7 mins until slightly reduced.

Add the spinach and dill (see Make it yours) to the creamy sauce and stir until the spinach is wilted. Add the gnocchi and gently toss to combine and warm through. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the creamy gnocchi among bowls. Crumble over the feta, scatter over the reserved dill sprigs and enjoy!

Dill is known for its fresh aniseed flavour, but we know it's not for everyone. No worries! Simply leave it out of the pasta and serve at the table for those who do like it.