Make the most of BABY SPINACH
New Idea|September 11, 2023
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Make the most of BABY SPINACH

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

This story is from the September 11, 2023 edition of New Idea.

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This story is from the September 11, 2023 edition of New Idea.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.