500g gnocchi (fresh or vacuum packed)
1 Tbs butter
5 sage leaves
1 tsp olive oil
100g sun-dried tomatoes; thinly sliced
½ cup finely grated Parmesan cheese
1 cup baby spinach or rocket leaves
5 thin slices pancetta
½ cup pine nuts
50g Stilton cheese; roughly crumbled
Place pancetta slices and pine nuts on a tray in hot oven until crispy and golden. Roughly chop pancetta and set aside.
Boil the gnocchi in salted water for several minutes until it floats. Drain and set aside.
Melt butter with olive oil and fry sage until crispy.
Add gnocchi and toss to coat. Cook until golden.
Add sun-dried tomatoes, parmesan and baby spinach and remove from heat when spinach is slightly wilted.
Combine with remaining ingredients and serve.