Crispy Gnocchi with Pesto, Cherry Tomatoes and Spinach

Nutrition per serving

Ingredients

• Potato Gnocchi
• Olive Oil
• Tomato, cherry, raw
• Baby leaf spinach
• Basil pesto
• Parmesan Cheese
• Pepper, black, ground

Instructions

1. 1.Check the gnocchi packet instructions. If boiling is required, cook the gnocchi in boiling water until they float, then drain thoroughly. If the packet allows direct pan-frying, follow those instructions instead.
2. 2.Pat the cooked and drained gnocchi dry. Heat the olive oil in a non-stick frying pan over medium heat.
3. 3.Add the gnocchi and pan-fry for 5–8 minutes, turning occasionally, until golden and crisp.
4. 4.Add the halved cherry tomatoes and cook for 2–3 minutes, until they begin to soften.
5. 5.Add the baby spinach and basil pesto. Stir gently for 1–2 minutes, until the spinach wilts and the gnocchi are coated.
6. 6.Finish with grated Parmesan and black pepper, then serve immediately.