Pan-Seared Gnocchi

35 min · Easy · Serves 1

450 kcal per serving · 12g protein

Gnocchi pan-seared in butter until golden and crisp-edged, tossed with garlic, cherry tomatoes and spinach under parmesan. No boiling required.

Ingredients

• 200 g Potato gnocchi
• 15 g Butter
• 2 cloves Garlic
• 80 g Cherry tomatoes
• 40 g Baby spinach
• 15 g Parmesan
• 10 g Pine nuts
• 1 tbsp Olive oil
• 1 g Black pepper
• 0.3 tsp Red chilli flakes
• 2 g Salt

Method

1. Toast Pine Nuts

   

   Toast pine nuts in a dry pan over medium heat for 2-3 minutes, shaking frequently, until golden. Set aside immediately — they burn fast.

2. Heat olive oil and half

   Heat olive oil and half the butter in a large skillet over medium-high heat.

3. Add gnocchi

   Add gnocchi in a single layer.

4. Cook without stirring

   

   Cook without stirring for 3-4 minutes until golden and crispy on the bottom.

5. Flip and crisp the other

   Flip the gnocchi and crisp the other side.

6. Push gnocchi aside

   Push gnocchi to one side.

7. Toast the garlic

   Add remaining butter and sliced garlic. Cook 30 seconds until fragrant.

8. Burst the tomatoes

   

   Add halved cherry tomatoes and cook 2 minutes until they start to burst.

9. Toss everything together

   Toss everything together.

10. Add baby spinach and red

    Add baby spinach and red chilli flakes.

11. Stir

    

    Stir until spinach just wilts, about 1 minute.

12. Season with salt and pepper

    Season with salt and pepper.

13. Serve

    

    Plate immediately. Top with toasted pine nuts, shaved parmesan, and a crack of black pepper.