O gnocchi! ?  I particularly have really grown to love these little dumplings.  Among the most popular ways to prepare gnocchi are along with sauces.  In this recipe I chose to keep it simple, yet packed with flavour.  To get the flavours to pop, I used a bit of garlic, a hint of chilli…okay a little more than a hint? along with some salt & pepper.  Adding to the flavour profile is the ripe mini Italian tomatoes and sweet baby spinach.  There’s a bit of boiling, some sauté-ing ….and Shazam! All done in a matter of minutes.

Preparation:  5 – 10 minutes     Cooking time:  10 –  15 minutes       Serves:  2-3

Ingredients

• 500g Gnocchi (stored bought Vegan option)
• 1 glug olive oil
• 1 tsp(5ml) finely chopped garlic
• 1-2 dry red chillies roughly crushed
• 250 -300g red mini Italian plum tomatoes
• 1 tsp salt (adjust accordingly)
• 200g English baby-leaf spinach
• A few grinds of black pepper

This is how 😉

Add gnocchi to boiling salted water. As soon as they float to the surface, remove and keep aside.

Heat oil in a wok or a pan.

Add garlic give it a good swirl.

Toss in the gnocchi and fry for 2-3 minutes.  (remove and keep aside)

In the same pan – throw in the tomatoes and salt. Cook for 2-3 minutes until the skin starts to blister, stirring every now and then.

Add the spinach leaves and fried gnocchi, give it a toss, and turn off the heat. (you may cook it down until the spinach wilts).

Season with pepper and you’re good to go!