- 500 g pack gnocchi
- 6 medium British free-range eggs, beaten
- 150 ml semi-skimmed milk
- 100 g British mature white cheese, grated
- 200 g mixed antipasti, drained
- 120 g bag baby leaf sweet bistro salad, to serve
Put the gnocchi in a large microwave-safe bowl with enough boiling water to cover. Loosely cover with clingfilm and microwave on high for 3 minutes.
Drain the cooked gnocchi and tip back into the bowl. Add the eggs, milk and cheese and mix well before stirring in the antipasti. Lightly grease a shallow 25cm round microwave-safe dish and tip in the egg mixture. Cook in the microwave on high for 20 minutes until golden and set. Cut into wedges and serve with the salad.