Creamy spinach gnocchi
Dried potato gnocchi
1 medium, finely chopped
1 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
Light evaporated milk
½ cup(s), (125ml)
1 medium, cut into ribbons (see tip)
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Cook gnocchi in a large saucepan of boiling water following packet instructions. Drain.
- 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.
- 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.
- Place zucchini ribbons in a salad bowl and toss with lemon juice and season with salt and pepper. Serve gnocchi with zucchini salad.
TIP: Use a vegetable peeler to make zucchini ribbons.