An easy recipe that only takes about 15 minutes from start to finish!
Ingredients
454 gm
Pasta, Gnocchi
1 tbsp
Olive Oil, Extra Virgin
1/2 cup
White onion
(diced)
3 tbsp
Basil pesto
(homemade or store-bought)
1/2 cup
Cream, half and half, 10% M.F.
(or cream cheese)
1 dash
Salt and pepper
(to taste)
3/4 cup
Spinach
(fresh)
3/4 cup
Cherry Tomatoes
(halved or quartered)
1/4 cup
Parmesan cheese, grated
(or mozzarella; optional)
Instructions
Cook gnocchi according to instructions. Once fully cooked, strain and rinse with cool water to prevent sticking/further cooking. Set aside.
In a medium-sized skillet, add olive oil over medium heat. Add onion, and sauté until onions are translucent and slightly golden. Turn the heat to low.
Add the pesto and cream to the skillet with the onions and stir with a whisk to combine. Add salt and pepper to your liking- taste test before proceeding.
Turn off the heat. Stir in the cooked gnocchi and spinach until coated and the spinach is tender and soft.
To serve, top the coated gnocchi with the cherry tomatoes and cheese. Enjoy!
Notes:
Suggested Additions:
For added protein: Shredded or diced chicken, canned or fresh tuna or salmon, chickpeas, white kidney beans, or green peas
For added color, fiber, and/or flavour: Canned artichoke hearts, sundried tomatoes, bell pepper, zucchini, asparagus, mushrooms
