Pan-fried Gnocchi with Zucchini and Spinach
SERVES 4
PREP & COOK 18 MINS
- 500g packet dry potato gnocchi (shelf-stable)
- 50g butter, chopped
- 1 tblsp olive oil
- 2 medium zucchini (400g), thinly sliced
- 250g punnet cherry tomatoes, halved
- 2 cloves garlic, crushed
- 120g bag baby spinach leaves
- 1/4 cup lemon juice
- ½ cup finely grated parmesan, plus extra to serve
1 Cook gnocchi according to packet directions. Drain well.
2 Heat butter and oil in a large, deep frying pan over a high heat. When foaming, add gnocchi. Cook, without stirring, for about 2 minutes, or until golden brown. Turn and cook for a further 2 minutes. Transfer to a bowl.
3 Add zucchini, tomatoes and garlic to same pan over a medium to high heat. Cook, stirring for about 2 to 3 minutes, or until zucchini is tender.
4 Return gnocchi to pan with spinach, lemon juice and parmesan. Season with salt and pepper. Toss until spinach is just wilted.
5 Serve with extra parmesan.
TIP
For a change, replace gnocchi with tortellini, pan-frying cooked tortellini in butter for two minutes only. Follow recipe to Step 5.
Teriyaki Chicken Burgers
SERVES 6
PREP & COOK 30 MINS
Diese Geschichte stammt aus der September 11, 2023-Ausgabe von New Idea.
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Diese Geschichte stammt aus der September 11, 2023-Ausgabe von New Idea.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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