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  • 1 tbs Olive oil
  • 1 large shallot, sliced
  • 1 clove of garlic, crushed
  • 50g baby spinach
  • 100mls double cream
  • 2x 220g Piccolo Cherry Tomatoes, halved
  • 25g Parmesan, grated
  • ½ lemon juice
  • 3 tbs basil, chopped
  • 400g fresh gnocchi
  • 25g mini mozzarella balls


  1. Pre heat the oven to 180 C.
  2. Heat the oil in a deep frying pan or wok. Add the shallots & fry for 5 minutes. Add the garlic & spinach. Fry until wilted.
  3. Add the cream and bring up to the boil.
  4. Remove from the heat & add the tomatoes, Parmesan, lemon & basil.
  5. Cook the gnocchi in boiling salted water according to the packet instructions.
  6. Reserve 50 mls of cooking water before draining.
  7. Add the gnocchi & reserved water to the sauce. Season with salt & pepper.
  8. Spoon into an oven proof dish & scatter with mini mozzarella balls.
  9. Place under a hot grill for 8-10 minutes until golden brown.
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