Step 1

Preheat oven to 200 C or 180 C fan-forced. Grease a 5 cup (or 16 x 26 x 5cm) oven proof dish. Place gnocchi and blue cheese in dish.

Step 2

Heat oil in a large frying pan over medium-high heat. Cook onion, salami and garlic, stirring, for 5 minutes until onion softens and is golden. Add Massel Liquid Stock Chicken Style and cream. Stir to combine and bring to the boil. Add spinach and toss for 1 minute or until just wilted.

Step 3

Pour over gnocchi. Make sure gnocchi are all covered in liquid. Sprinkle with mozzarella and bake for 15 minutes or until golden and gnocchi are tender. Stand for 5 minutes before serving.