Gnocchi with spinach and light Asiago fondue

Ingredients

For 1 serving

• Potato gnocchi220 g
• Spinach150 g
• Asiago25 g
• Reduced-fat milk60 ml
• Nutmegto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of water to the boil for the gnocchi and salt it once it boils.
2. Meanwhile wash the spinach and put it still damp in a frying pan with a splash of water and a pinch of salt; wilt it over medium heat for 2–3 minutes, stirring, until collapsed.
3. Grate the Asiago. In a small saucepan warm the milk over low heat without boiling, add the Asiago and a grating of nutmeg and stir for 2–3 minutes, until the cheese has melted and the sauce is smooth; if it boils, the cheese turns stringy and splits.
4. Add the potato gnocchi and lift them out with a slotted spoon when they float, after 2–3 minutes.
5. Add the gnocchi and spinach to the cheese sauce, stir gently and finish with black pepper.