Crispy gnocchi with crème fraîche, cabbage and Sichuan pepper

Fruit and vegetables

1 Hispi (or ‘sweetheart’ cabbage), roughly sliced

Tins, packets and jars

500g/1lb 2oz gnocchi

Cooking ingredients

1 tsp sea salt flakes
2 tsp Sichuan peppercorns, lightly crushed
2 bay leaves

Dairy, eggs and chilled

500g/1lb 2oz crème fraîche
50g/1¾oz cheddar

Other

50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs)

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