Creamy spinach gnocchi
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Dried potato gnocchi
300 g
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Baby spinach
200 g
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
1 tbs
Cornflour
2 tsp
Light evaporated milk
½ cup(s), (125ml)
Zucchini
1 medium, cut into ribbons (see tip)
Lemon juice
¼ cup(s), (60ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook gnocchi in a large saucepan of boiling water following packet instructions. Drain.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and 1 tablespoon of water, cook, covered for 6-8 minutes or until soft. Add garlic and cook, uncovered, for another minute.
3
Add spinach and stir until wilted. Add lemon rind and parsley, stirring to combine. In a small bowl, stir cornflour and evaporated milk until smooth. Add to pan and bring to the boil, stirring for 1 minute or until slightly thickened. Season with salt and pepper. Add gnocchi and stir until well coated in the sauce and heated through.
4
Place zucchini ribbons in a salad bowl and toss with lemon juice and season with salt and pepper. Serve gnocchi with zucchini salad.
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