Creamy spinach gnocchi with courgette salad
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
We’ve teamed these little potato dumplings with a creamy spinach sauce – the whole dish is on the table in under 30 minutes.
Ingredients
Gnocchi, Fresh
400 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Spinach
200 g, young leaf
Lemon
1 zest(s) of 1, grated
Lemon Juice, Fresh
30 ml
Half Fat Crème Frâiche
125 g
Parsley, fresh
1 tablespoon(s), finely chopped
Courgette
1 medium, trimmed and sliced into ribbons with a vegetable peeler
Instructions
1
Cook the gnocchi in a pan of boiling water to pack instructions, then drain.
2
Meanwhile, mist a pan with cooking spray and put over a medium heat. Add the onion, along with 1 tablespoon of water, then cover and cook for 6-8 minutes until soft. Add the garlic and cook, uncovered, for another minute.
3
Add the spinach and stir until wilted, then add the lemon zest, crème fraîche and parsley, stirring well to combine. Season to taste, then add the gnocchi and stir well until they are coated in the sauce.
4
Put the courgette ribbons in a serving bowl and toss with the lemon juice, then season to taste. Serve the gnocchi with the courgette salad.
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