Quick and easy to make, this pan-fried gnocchi is very satisfying.
11/2tbsp olive oil
100g chopped sundried tomatoes
1tbsp butter or oil from sundried tomatoes
3 cups fresh spinach
1tsp dried sage
Salt and pepper to taste
1tbsp freshly grated Parmesan plus extra for serving
- Cook gnocchi according to the instructions on the packet, reserving around a cup of the cooking water. Allow the gnocchi to drain on paper towels.
- Heat the butter or sun-dried tomato oil and the olive oil in a skillet, and once hot, add the gnocchi in a single layer. Cook on one side until crispy and golden brown for about two minutes before turning over the gnocchi. Add the garlic, sun-dried tomatoes and salt and pepper and gently mix, cooking for another minute.
- Add the spinach to the pan with a third of the cup of gnocchi water. Cover the pan and cook until the spinach begins to wilt for around a minute. Remove the lid and add Parmesan, stirring to combine and serve immediately with extra Parmesan.