Spinach gnocchi primavera

Name: Spinach gnocchi primavera
Cook time: 15 min
Yield: 4

with creamy parmesan sauce and parsley gemolata

Ready in around 15 mins

RECIPE FACT:

Gnocchi is served all over Italy with each region using different sauces.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO PREAPARE THE BROCCOLI:

Cut the broccoli into small bite sized pieces.
2. TO COOK THE GNOCCHI:

One the water is boiling add the spinach gnocchi to the pot and cook for 2-3 mins or until the gnocchi floats to the top of the water. Drain well into a colander and drizzle with olive oil to stop from sticking.
3. TO COOK THE VEGETABLES AND PARMESAN SAUCE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli to the pan, season and cook for 3-4 mins. Turn the heat to medium, add the creamy parmesan sauce, peas and gnocchi and cook for a further 1-2 mins.
TO SERVE:

Spoon spinach gnocchi primavera into bowls. Top with a handful of rocket. Dollop with parsley gremolata and sprinkle over toasted pinenuts.