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Photo of Creamy spinach gnocchi by WW

Creamy spinach gnocchi

7
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Dry potato gnocchi

300 g

Brown onion

1 medium, finely chopped

Garlic

1 clove(s), crushed

Baby spinach leaves

200 g

Fresh lemon rind

2 tsp, finely grated

Fresh flat-leaf parsley

1 tbs

Cornflour

2 tsp

Evaporated skim 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.

Notes

TIP: Use a vegetable peeler to make zucchini ribbons.

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