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