Potatis GNOCCHI WITH TOMATOES, BABY SPINACH AND PARMESAN SHAVINGS
40
Easy
Potatis GNOCCHI WITH TOMATOES, BABY SPINACH AND PARMESAN SHAVINGS
40
Easy
Potatis GNOCCHI WITH TOMATOES, BABY SPINACH AND PARMESAN SHAVINGS
INGREDIENTS
1 pack Potatis gnocchi Giovanni Rana
150gcherry tomatoes, halved
400gbaby spinach
1clove garlic, thinly sliced
10basil leaves
shaved Parmigiano Reggiano cheese
extra virgin olive oil
Salt and freshly ground black pepper to taste
METHOD
Melt the butter in a large skillet. Add Gnocchi and cook on high heat, stirring frequently for about 4 minutes. Continuously spread Gnocchi evenly in the pan for crisp texture on both sides.
At the same time, heat the oil in another large skillet over medium-high heat. Add the garlic and cook until fragrant and golden, 1-2 minutes. Add the tomatoes and cook, stirring, until the tomatoes wilt and begin to release their water, 3-4 minutes. Add the baby spinach, season with salt and pepper, stir and add the gnocchi.
Toss to combine and cook for 1 more minute on high heat. Season with more salt and pepper to taste. Divide among plates, garnish with Parmigiano Reggiano shavings and serve.
Melt the butter in a large skillet. Add Gnocchi and cook on high heat, stirring frequently for about 4 minutes. Continuously spread Gnocchi evenly in the pan for crisp texture on both sides.
At the same time, heat the oil in another large skillet over medium-high heat. Add the garlic and cook until fragrant and golden, 1-2 minutes. Add the tomatoes and cook, stirring, until the tomatoes wilt and begin to release their water, 3-4 minutes. Add the baby spinach, season with salt and pepper, stir and add the gnocchi.
Toss to combine and cook for 1 more minute on high heat. Season with more salt and pepper to taste. Divide among plates, garnish with Parmigiano Reggiano shavings and serve.