Have you ever started cooking a ‘20-minute’ recipe, only to find yourself still standing over the hob three-quarters of an hour later? It’s a common complaint with so-called quick recipes – you’d have to work at supersonic speed to get them on the table in the suggested time. So, this week, I wanted to give you a dish that’s guaranteed to be ready in 20 minutes or less.

Gnocchi – small Italian dumplings made from potato and flour – are my go-to for a speedy meal. They cook in 2-3 minutes, floating to the top of a pan of boiling water when they’re done. Also, a pack will usually keep unopened in the fridge for two to three weeks, making them perfect for last-minute suppers.

Traditionally gnocchi were eaten in northern Italywhere potatoes were a staple of the local cuisine, but variations are now found on menus across the country. The dumplings pair well with all sorts of sauces, from wine-heavy ragùs to herby pestos, or can be boiled, then tossed into a frying pan with foaming butter and sage leaves for the simplest, most satisfying of meals.

In this week’s recipe I serve them in a creamy gorgonzola sauce, which feels just right for autumn. The cabbage brings freshness and is a natural partner for blue cheese. If you have them, a scattering of chopped roasted walnuts or hazelnuts will give added crunch.

METHOD

Remove the tough core from the cabbage and roughly shred the leaves.

Heat 1 tbsp olive oil and a small knob of butter in a large frying or sauté pan over a medium-high heat. Add the cabbage and a pinch of salt and fry for 7-8 minutes until wilted and just starting to take on some colour.

Meanwhile, bring a large pan of salted water to the boil.

Turn down the heat under the cabbage to medium. Chop the gorgonzola into cubes and add to the pan with the cabbage, along with the milk. Leave to warm through for a minute, then stir until the cheese has melted. At the same time boil the gnocchi according to pack instructions (usually about 2 minutes).

Drain the gnocchi and stir into the blue cheese sauce. Grind over some black pepper and serve immediately.