Speedy Tomato and Spinach Gnocchi

Nutrition per serve

Ingredients

• 1pcs onion
• 30g pepitas
• 5g mint and garlic seasoning
• 400g can cherry tomatoes
• 400g gnocchi
• 50g baby spinach leaves
• 2clov garlic
• 5ml soy sauce
• 10ml olive oil
• 10ml balsamic vinegar
• 3ml sugar

Method

1. Step 1 — Toast pepitas
   Finely chop the onion. Crush or finely chop 2 garlic cloves. Put the pepitas in a cold medium deep frypan over medium heat. Toast, tossing, for 2 mins. Add 1 tsp soy sauce and cook, stirring, for 1-2 mins until the soy sauce is absorbed and the pepitas are well coated. Remove from the pan.
2. Step 2 — Start sauce
   Heat a drizzle of olive oil in the same pan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the garlic and mint and garlic seasoning and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer sauce
   Add the tomatoes, 2 tsp balsamic vinegar and ½ tsp sugar (see Kitchen 101) to the onion mixture and season with salt and pepper. Bring to the boil, then reduce the heat to medium and cook, stirring regularly, for 8 mins or until slightly thickened.
4. Step 4 — Cook gnocchi
   Meanwhile, bring a large saucepan of salted water to the boil. Add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil), stir to separate, then return to the boil and cook for 3 mins. Drain.
5. Step 5 — Serve up
   Add the gnocchi and spinach to the sauce and gently toss to combine. Taste, then season with salt and pepper. Divide the tomato gnocchi among bowls, scatter over the pepitas and enjoy!
6. Step 6 — Kitchen 101
   Adding a little sugar to the sauce helps to balance the acidity of the tomatoes. If you prefer, you can leave the sugar out or add a little bit more, depending on your taste.

Allergens

Sojabohnen, Sulfit, Gluten, Wheat