Pillowy gnocchi baked in a creamy Dolcelatte sauce with sweet roasted figs, crunchy hazelnuts and a drizzle of honey. Served with fresh watercress salad, this rich and elegant dish combines indulgence with freshness — perfect for a cosy supper for two.
Prep: Less than 30 mins
Cook: 30 mins–1 hour
Serves: Serves 2
Dietary: Gluten-free
By Rukmini IyerFrom Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
With creamy cheese, nuts and honey, this dish is full of flavour but also higher in fat and sugars. Balanced with a fresh watercress salad, it scores a Nutri-Score of D and is best enjoyed as an occasional indulgence.
Equipment
Ingredients
For the gnocchi
- 25g polenta
- 500g floury potatoes
- 100g flour (‘00’ or gluten-free blend), plus extra
- ½ free-range egg
- 50g Parmesan
- 1 tsp olive oil
- Pinch of sea salt flakes, crushed
For the bake
- 100g crème fraîche
- 150g Dolcelatte, torn
- 4 fresh figs, quartered
- 1 tbsp runny honey
- 40g hazelnuts, roughly chopped
- Salt and freshly ground black pepper
To serve
- 85g watercress
- 1 tbsp lemon juice
- ½ tbsp extra virgin olive oil
Customise
- Use shop-bought gnocchi (500g) for a quicker version.
- Swap Dolcelatte for Gorgonzola or Roquefort if preferred.
- Replace figs with pears for a seasonal twist.
Method
Make the gnocchi
- Dust baking trays with polenta. Boil potatoes in their skins for 15–20 minutes until very soft. Drain and peel while warm.
- Mash or rice the potatoes, then spread out on a floured surface. Add egg and Parmesan to the centre, drawing in the mixture with a fork.
- Knead with flour until the dough is smooth and elastic. Roll into ropes, cut into 2.5cm pieces, then lay on prepared trays.
- Cook gnocchi in salted boiling water. Once they rise, remove with a slotted spoon and transfer to an oiled roasting tin.
Prepare the bake
- Preheat oven to 200C/180C Fan/Gas 6. Mix crème fraîche through the cooked gnocchi. Season with salt and pepper.
- Top with torn Dolcelatte, quartered figs and a drizzle of honey. Scatter with hazelnuts.
- Bake for 30 minutes until bubbling and golden.
Finish and serve
- Toss watercress with lemon juice and olive oil.
- Scatter a few dressed leaves over the hot gnocchi. Serve with the salad on the side.
Suggested Wine Pairing
- Majestic: Definition Viognier – Floral and stone fruit accents pair perfectly with figs and creamy cheese.
- Tesco Finest Gewürztraminer – Aromatic spice notes balance Dolcelatte and honey sweetness.
- Sainsbury’s Taste the Difference Gavi – Crisp and fresh, it cuts through richness and complements the watercress salad.
What can you serve with this
- Garlic bread – Adds crispness alongside the creamy bake.
- Roasted vegetables – A lighter side to balance the indulgence.
- Simple green salad – Complements without overpowering the flavours.
FAQs for Creamy Baked Gnocchi with Dolcelatte, Figs and Hazelnut
- Can I make the gnocchi ahead?
Yes, homemade gnocchi can be made and frozen before boiling. - Is Dolcelatte vegetarian-friendly?
Check the label, as some blue cheeses use animal rennet. - Can I skip making gnocchi?
Yes, shop-bought gnocchi works well and saves time. - What nuts can replace hazelnuts?
Try walnuts or pecans for a different crunch. - How do I stop gnocchi from sticking?
Dress them in olive oil after boiling to keep separate.
Nutri-score Health Check
This dish rates a D. Its indulgent ingredients make it higher in fat and calories, but figs, watercress and potatoes add valuable fibre and nutrients.
Positive Factors
- Figs provide natural sweetness and fibre.
- Watercress is rich in iron, vitamin C and antioxidants.
- Potatoes as a base give complex carbohydrates.
Negative Factors
- High in cheese and crème fraîche, increasing saturated fat.
- Honey and cheese increase sugar and salt content.
This rating is automatically calculated from the ingredients and should be treated as a nutritional guide.