Fried Gnocchi with Red Sauce and Baby Spinach
Gnocchi gets a little naughty with some time crisping up in the pan. Doused in a sweet cherry tomato sauce and tossed with spinach, this dish hits the spot for midweek balance.
Recipe
1
Prepare Ingredients
Crush garlic and roughly chop olives.
2
Cook Sauce
Heat 20ml (1 tablespoon) oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds or until fragrant. Add olives and tomato paste and cook, stirring, for 2 minutes or until tomato paste darkens in colour.
3
Add Tomatoes
Add cherry tomatoes, and 60ml (¼ cup) water and stock cube. Bring to a simmer and cook for 15 minutes or until sauce has slightly thickened.
4
Cook Gnocchi
Meanwhile, heat a large frypan over medium high heat. Add gnocchi with 60ml (¼ cup) water. Cover and cook for 5 minutes. Remove lid, ensure all the water has been absorbed, and add 60ml (1/4 cup) oil. Increase heat to medium-high and cook, stirring occasionally, for 10 minutes or until gnocchi is crispy and golden. Remove from heat.
5
Add Basil and Spinach
Wash and pick basil leaves from their stems. Stir baby spinach and most of the basil, reserving a few leaves to serve, through sauce and cook for 1 minute or until wilted. Pour sauce over gnocchi and stir to combine.
6
Plate Up
Divide gnocchi between bowls and top with parmesan and reserved basil to serve.