[found in Waitrose Seasons magazine]
500g fresh gnocchi
3 fresh figs
150g gorgonzola
100g taleggio
200ml half-fat creme fraiche
fresh basil leaves
Preheat oven to 200C, gas mark 6.
Bring a large pan of water to the boil and add the gnocci. Cook for 2 minutes only then drain thoroughly and place in an overproof dish about 20cm sq.
Cut each fig into 6 pieces and scatter on top of the gnocchi.
Dice the cheeses and place in a bowl, add the creme fraiche and mix with a fork, mashing the cheese a little.
Spoons the sauce over the gnocchi and figs.
Bake in the oven for 20 minutes or until golden.
Tear plenty of basil leaves and scatter over the top just before serving. Serve with leaf salad and fresh bread.