Creamy gnocchi with smoked kransky, cherry tomatoes and baby spinach
A delicious creamy gnocchi that's delightfully paired with smoked kransky, tomatoes, baby spinach and lashings of parmesan cheese to serve
Equipment
- 6L slow cooker
- Saucepan and boiling water to cook gnocchi
Ingredients
- 3 x 500 grams Potato Gnocchi: - can reduce to 2 packets to serve 4 people
- 600 ml cooking cream - see notes below
- 340 ml can of evaporated milk
- 1 tsp heaped, cornflour
- 100 gram cream cheese, cut into cubes
- 400 grams double smoked kransky, sliced
- 50 grams Baby spinach leaves
- 250 grams cherry tomatoes, sliced into halves
- 1 tsp Dried Italian herbs
- Salt and pepper to season
- 100 grams block parmesan cheese, grated - see notes
Instructions
- Combine cream, evaporated milk and cornflour and whisk to mix. Add this to slow cooker.
- Add to the slow cooker the cream cheese cubes, sliced kransky, spinach, sliced tomatoes, Italian herbs and salt and pepper. Mix gently to combine.
- Cook on low for 4.5hrs total. Around the 4hr mark cook your gnocchi. Cook gnocchi in boiling water as per pkt instructions (usually 2mins).
- Strain then gently add gnocchi to slow cooker and top with some of the freshly grated parmesan cheese. Stir gently to combine ingredients. Continue to cook on low for 15mins
- Gently spoon into your serving bowls and top generously with freshly grated block parmesan cheese and serve immediately. Enjoy!
NOTES
- ~ Cooking cream is a type of cream that doesn't split during cooking. More info on that HERE.
- ~ While I often buy packet grated/shaved parmesan, I really feel this recipe benefits from the BLOCK version you can finely grate yourself for better flavour and less saltiness and less additives that you find in the packet version - it melts better also :)
- ~ This recipe could also be used as a PASTA SAUCE also - just toss through you favourite cooked pasta instead of the gnocchi
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