Gnocchi with a Cranberry dressing

Gnocchi with a Cranberry dressing – serves 4-6

400g fresh potato gnocchi
30g butter
35g fresh sage leaves
½ teaspoon ground cinnamon
Salt & freshly ground black pepper
Rocket leaves

100ml extra virgin olive oil
50g cranberry sauce
1 tablespoon white balsamic vinegar
Salt & freshly ground black pepper
Parmesan Crisps to serve

Parmesan crisps:

100g grated parmesan

Preheat the oven to 180 degrees (160 fan). Line a tray with some parchment paper. Place the parmesan on the tray in one large rectangle shape in an even thin layer. Put in the oven for about 8-10 minutes until crisp and golden. Allow to cool completely. Then break into even size pieces.

1. Cook the gnocchi according to the pack instructions and drain well.
2. Meanwhile melt the butter in a frying pan. Add the sage leaves and fry for a few minutes.
3. Add the ground cinnamon and fry for another minute.
4. Add the drained gnocchi and stir gently.
5. Season with salt and freshly ground black pepper.
6. Make the dressing by mixing the ingredients together.
7. Place the rocket in the centre of the plate and place the gnocchi on top of it. Then drizzle the plate with some of the dressing.
8. Garnish with the parmesan crisps.