I am once again knee deep into show season so for now recipes have to be quick to make (and not leave the kitchen in a huge mess), while still looking and tasting restaurant worthy.
This gnocchi concoction, rustled up in less than 20 minutes, does exactly that - a perfect combo of gnocchi, sundried tomatoes, mascarpone and spinach - a little bit of dolce vita on a plate when the day has been long and full of emails!
SERVES 2
INGREDIENTS- 150g fresh spinach
- A jar sundried tomatoes
- 500g gnocchi (a pack that cooks in 2 mins)
- 2 tsp chilli flakes
- 1 pinch salt
- 200ml vegetable stock
- 150g mascarpone
- 2 tsp tomato puree
- A few basil leaves to finish off the dish
METHOD
- Add the kettle to boil
- Add the sundried tomatoes (with some of the oil from the jar), tomato puree, mascarpone, chilli flakes and salt to the pan on high heat.
- Add 200ml water from the kettle to the vegetable stock cube and pour into the sauce.
- Add the spinach and gnocchi, stir on high heat until the gnocchi has absorbed some of the stock and is cooked (2-3 mins)
- Serve topped with fresh basil, black pepper and Parmesan
- ENJOY!
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