Ingredients For the watermelon salad ½ small watermelon, cut into bite sized pieces
75 g feta cheese, crumbled or cut into small chunks
¼ tsp ground pepper
½ tbsp chili oil
Small amount of mint leaves, chopped
25 g pumpkin seeds
For the Gnocchi 1 packet spinach gnocchi Bit of butter
1 onion, finely chopped (I always use shallots)
75 g walnuts, chopped or broken
1 tbsp plain flour
Up to 450 ml milk
Salt and pepper
125 g Gorgonzola cheese
Put the cut watermelon in a bowl and add the crumbled or chopped feta.
Add the pepper, chili oil, and the mint leaves.
Toss gently to mix.
In a small frypan, with no oil, cook the pumpkin seeds with a bit of salt for a few minutes.
Add these to the salad with a little bit of salt.
Boil the gnocchi as per packet instructions.
Melt a bit of butter over a low heat and add the onion.
Cook for about 5 minutes until soft and add the walnuts, and cook for another few minutes.
Take off the heat and stir in the flour, and add a little of the milk.
Put back on the heat and stir for a minute or so and add more of the milk.
Stir continuously for about 5 minutes or until the sauce thickens.
Take the pan off the heat again and stir in the Gorgonzola. Add pepper if desired.
Add the drained gnocchi to the sauce and stir thoroughly, but gently.