Gnocchi with spinach, cherry tomato and roquefort sauce

Sauté the spinach and cherry tomatoes with a little EVOO in a frying pan. Meanwhile, boil the gnocchi in a saucepan with water.

Once the gnocchi, spinach and tomatoes are ready, set them aside.

Next, we will make the Roquefort sauce: put the evaporated milk in a frying pan over medium heat and when it starts to boil, add the Roquefort cheese with pepper and salt to taste.

Once the sauce is ready, add and mix the gnocchi, spinach and cherry tomatoes. Correct salt and pepper if needed.

Serve! Here you can add some grated Parmesan cheese as a decoration on top. It gives a spectacular touch.