Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. For the granola, put all the dry ingredients in a large bowl, add a pinch of salt and mix well. Lightly whisk the egg white and add to the bowl along with the oil. Mix well, making sure it comes together in clusters. If the mixture feels a little dry add a bit more oil until it comes together. Spread onto a baking tray lined with baking paper, ensuring you have an even spread of granola clusters. Bake for 15-20 minutes or until golden brown, stirring once for even cooking. Remove from the oven and allow to cool completely. Break down any clusters that are too large and set aside the granola.
2. Heat a small knob of the butter (about 2 teaspoons) in a large saucepan. Add the leeks, 2 tablespoons of water and some seasoning, cover with a lid and cook gently for 10 minutes until soft, stirring frequently.
3. While the leeks are cooking, melt half the remaining butter in a large frying pan and add half the gnocchi. Stir-fry over a high heat until golden brown and crisp in places; remove to a plate as they are done and keep warm. Repeat with the remaining gnocchi.
4. Add the cream and most of the blue cheese to the leeks. Cook gently, stirring, for 2-3 minutes to melt the cheese into the sauce. Add 50ml just-boiled water to make a sauce of coating consistency and season with black pepper. Stir in the spinach so it just starts to wilt, and add most of the parsley.
5. Divide the gnocchi between 4 warmed shallow bowls and spoon over the sauce. Top with the rest of the cheese and parsley and scatter each one with a heaped tablespoon of granola just before serving.