Recipes

• 500g Fresh Gnocchi (refrigerated section of the supermarket – we used pumpkin gnocchi)
• 1 bunch of asparagus
• 1 bunch of basil
• 2 cups of spinach
• 1 cup grated cheese
• 2 garlic cloves
• 1 punnet of cherry tomatoes

Essentials

• extra virgin olive oil
• salt and pepper

Method:

1. Prep: chop asparagus into bite-sized pieces, roughly slice basil, slice cherry tomatoes in half, crush garlic, grate cheese.
2. Heat a drizzle of olive oil on a fry-pan, on a medium-high heat.
3. Add gnocchi, and cook for 4-5mins flipping them every now and then – they should start to turn golden.
4. remove gnocchi and put aside
5. drizzle olive oil over the pan, add asparagus, tomatoes and garlic then cook for 2 mins, stirring regularly.
6. Add the gnocchi back to the pan along with spinach and basil. Stir through.
7. Sprinkle over the cheese and cover the frypan with a lid or baking tray until cheese has just melted.
8. Serve!