Name: 18-minute Pan-fried Gnocchi with Zucchini and Spinach? Yes, please!
Prep time: 6 min
Cook time: 12 min
Total time: 18 min
Yield: 4
Ingredients: 500g packet dry potato gnocchi (shelf-stable); 50g butter, chopped; 1 tbsp olive oil; 2 medium zucchini, thinly sliced; 250g punnet cherry tomatoes, halved; 2 cloves garlic, crushed; 120g baby spinach leaves; ¼ cup lemon juice; ½ cup grated parmesan, plus extra to serve

18-minute Pan-fried Gnocchi with Zucchini and Spinach? Yes, please!

Tasty ways to get more leafy greens into your day.

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Serves 4

Prep

Cook

12M

Total

18M

Ingredients

500g packet dry potato gnocchi (shelf-stable)

50g butter, chopped

1 tbsp olive oil

2 medium zucchini, thinly sliced

250g punnet cherry tomatoes, halved

2 cloves garlic, crushed

120g baby spinach leaves

¼ cup lemon juice

½ cup grated parmesan, plus extra to serve

Method

Step 1

Cook gnocchi according to packet directions. Drain well.

Step 2

Heat butter and oil in a large, deep frying pan over a high heat until foaming. Add gnocchi. Cook, without stirring, for about 2 mins, or until golden brown. Turn and cook for a further 2 mins. Transfer to a bowl.

Step 3

Add zucchini, tomatoes and garlic to same pan over a medium-high heat. Cook, stirring, for about 2-3 mins, or until zucchini is tender.

Step 4

Return gnocchi to pan with spinach, lemon juice and parmesan. Season with salt and pepper. Toss over a medium-high until spinach is just wilted.

Step 5

Serve with extra parmesan.

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