Fried Gnocchi with Red Sauce and Baby Spinach

Crush garlic and roughly chop olives.

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.

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.

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.

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.

Divide gnocchi between bowls and top with parmesan and reserved basil to serve.