Gnocchi with Mascarpone, Breadcrumbs, Garlic & Spinach

250g Montefiore Cheese Mascarpone
2 tbsp extra virgin olive oil
2⁄3 cup coarse breadcrumbs, ciabatta bread or similar
4 garlic cloves, finely sliced
A pinch of ground nutmeg
1 tbsp lemon rind, finely grated
2 x 500g packets potato gnocchi
200g baby spinach, chopped


Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the breadcrumbs, stirring occasionally, for 5 minutes until golden brown and crisp. Remove from the pan. Add remaining oil and add the garlic. Cook for 1 minute or until soft. Reduce heat to medium-low. Add mascarpone, nutmeg and lemon rind. Stir until smooth. Cook, stirring occasionally, for 10 minutes.

Meanwhile, cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain and reserve ½ cup of the water. Return gnocchi to the pot. Add mascarpone mixture and spinach to gnocchi. Add approx. ¼ cup of the reserved water and stir through. Cook for 1 to 2 minutes or until spinach has wilted and stir through. Season to taste. Serve topped with toasted breadcrumbs.