Potato gnocchi with spinach, Gorgonzola cheese and salmon

Preparation

Finely chop the shallot and fry gently in a little olive oil. Add the bacon, cut into thin strips, and fry for a few minutes. Add the spinach and cook until wilted. Add the cream and the chopped Gorgonzola, leave to simmer, stirring constantly, until the cheese has melted and blended into the sauce, then season with salt and pepper.

Meanwhile, cook the gnocchi in a large pan of salted water; they are ready when they float to the surface.

Add the cooked gnocchi and the drained salmon, bring everything to the boil for a minute and serve, sprinkling with grated Parmesan and pine nuts.

Tip: instead of Gorgonzola or Parmesan, you can use the odd bits of cheese left in the fridge; all you need to do is grate them beforehand.