Name: Gnocchi with spinach and tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram packet potato gnocchi; 400 gram punnet tomato medley mix; 1 tablespoon vegetable or olive oil; 2 clove garlic, crushed; 80 gram baby english spinach leaves; 140 gram feta, crumbled

Gnocchi with spinach and tomatoes

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

500 gram packet potato gnocchi

400 gram punnet tomato medley mix

1 tablespoon vegetable or olive oil

2 clove garlic, crushed

80 gram baby english spinach leaves

140 gram feta, crumbled

Method

1.Cook gnocchi in a large saucepan of boiling salted water for 2 minutes or until they float to surface. Drain; return to pan.

2.Meanwhile, remove stems from tomatoes; cut large ones in half, leave small ones whole. Heat oil in a large deep frying pan over moderate heat. Add tomatoes; cook and stir 3 minutes or until tomatoes start to soften. Add garlic; cook and stir 1 minute or until fragrant.

3.Add hot gnocchi and spinach to pan; stir until spinach wilts. Season. Serve sprinkled with feta.

Replace gnocchi with filled pasta, such as ravioli or tortellini; cook as packet directs. Use chopped roma tomatoes instead of cherry tomatoes.
Note

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Ingredients

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