Make the most of BABY SPINACH

GO GREEN! LOAD UP ON FRESH WAYS TO USE THIS VEG

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