Pan-Seared Gnocchi

Name: Pan-Seared Gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
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; ¼ tsp Red chilli flakes; 2 g Salt

25 min · Easy · Serves 1

720 kcal per serving · 18g protein

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

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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
¼ tsp Red chilli flakes
2 g Salt

Method

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.
Heat the oil and butter

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

Add gnocchi in a single layer.
Cook without stirring

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

Flip the gnocchi and crisp the other side.
Push gnocchi aside

Push gnocchi to one side.
Toast the garlic

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

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

Toss everything together.
Add the spinach and chilli flakes

Add baby spinach and red chilli flakes.
Stir

Stir until spinach just wilts, about 1 minute.
Season with salt and pepper

Season with salt and pepper.
Serve

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