I used fresh gnocchi imported from Italy and very fortunately available from the dairy cabinet in my local supermarket. It only needs a 2 minute simmer or about 3 minutes pan-frying. It is very tender. Alternatively, use vacuum-packed gnocchi and boil according to the packet instructions.
|1 tablespoon||extra virgin olive oil|
|1 medium||courgette, thinly sliced|
|1/2 cup||fresh basil leaves|
|2 tablespoons||lemon juice|
|120g||baby spinach leaves|
|6||cherry tomatoes, halved|
|400g||fresh potato gnocchi|
|Shredded parmesan||to serve|
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- Heat the oil in a large frying pan over medium heat. Add the courgette and cook, stirring occasionally, for 3 minutes or until just tender and golden. Place aside.
- Melt the butter in the pan. Add the basil leaves and cook until they are just crisp. Stir in the lemon juice, spinach and tomatoes. Add the gnocchi and cook, stirring, for 2-3 minutes. Return the vegetables to the pan. Cover and warm through. Serve topped with parmesan.