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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Quick Roasting Tin Jacket

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Crispy Baked Gnocchi with Leeks, Rainbow Chard and Cream

Introduction

Baked gnocchi is my new favourite dish, and I’ve been putting everything in it: spring greens, mushrooms, broccoli . . . It’s also perfect for using up odds and ends of cheese left over in the fridge. (For some reason, the combination of Dijon mustard and Swiss chard in this recipe reminded me of bacon, even though it’s completely vegetarian, so it’s a good dish for meat-free Mondays, or for veggies with nostalgia.)

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Ingredients

leeks, sliced into ½cm half moons
rainbow or Swiss chard, roughly sliced
gnocchi
double cream
Dijon mustard
sea salt flakes
freshly ground black pepper
soft goat’s cheese log, crumbled
panko breadcrumbs
olive oil

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This recipe is a preview

Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Quick Roasting Tin

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