Potatis GNOCCHI WITH TOMATOES, BABY SPINACH AND PARMESAN SHAVINGS
INGREDIENTS
- 1 pack Potatis gnocchi Giovanni Rana
- 150 g cherry tomatoes, halved
- 400 g baby spinach
- 1 clove garlic, thinly sliced
- 10 basil 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.
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.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 1 pack Potatis gnocchi Giovanni Rana
- 150 g cherry tomatoes, halved
- 400 g baby spinach
- 1 clove garlic, thinly sliced
- 10 basil 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.
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.
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