Serves 4 My nephew, Alessio made this and it was extremely successful.
2 1lb packs of ready made gnocchi
1/4 Savoy cabbage, thinly shredded
7 oz ball fresh mozzarella cheese
4 oz gorgonzola cheese, cut into small cubes
3 – 4 tbsp good pesto sauce
juice of half a lemon
1 -2 tbsp olive oil, to drizzle
grated parmesan cheese, to serve
Heat the oven to 375 F.
Put the gnocchi in a large pan of salted boiling water and cook until they float to the surface. (be careful not to overcook)
Scoop them out with a slotted spoon and transfer them to a large bowl
Add the cabbage to the gnocchi water, bring to the boil and simmer for 5 minutes.
Drain well and mix with the gnocchi.
Stir through the cheeses and the pesto.
Squeeze over the lemon juice then season well with salt and pepper. Drizzle with olive oil
Transfer the mixture to an ovenproof dish and cook for 25 to 20 minutes or until the cheese has melted and slightly colored.
Serve with grated parmesan cheese if desired.
