Pan Fried Gnocchi With Spinach And Tomatoes
2
Garlic Cloves
10oz
Cherry Tomatoes
1½ Tbsp
Balsamic Vinegar
1 lb
Gnocchi
2
Garlic Cloves
10oz
Cherry Tomatoes
1½ Tbsp
Balsamic Vinegar
1 lb
Gnocchi
3 Tbsp
Butter
1 Tbsp
Olive Oil
4c
Spinach
2 Tbsp
Parsley
¼tsp
Pepper
¼tsp
Salt
20g
Parmesan Cheese
Wash tomatoes, place baking sheet covered with foil. Drizze with oil and balsamic, salt and pepper
1
Roast tomatoes at 400° for 15-20 minutes, depending on size of tomatoes
2
Bring water to boil, add gnocchi, cook, and drain reserving 1/2c water
3
Add 2Tbsp butter to pan and melt over medium high heat
4
Bring butter to bubble
5
Fry gnocchi, tossing regularly
6
Once browned remove from pan
7
Grab garlic cloves and slicer
8
Slice garlic into 1 Tbsp melted butter
9
Cook for one minute
10
Add spinach and reserved water
11
Add grated parm
12
Add roasted tomatoes and drippings
13
Add parsley
14
Add back gnocchi
15
Stir to combine
16