Pan Fried Pumpkin Gnocchi with Spinach

Ingredients

•     1 tbsp olive oil

•      350g/12oz Pumpkin gnocchi

•      75g / 5 tbsp butter, salted (unsalted also ok, just add more salt)

•      1 garlic clove (large), minced

•      80g / 2.5oz baby spinach leaves

•      1/2 tsp fresh sage, finely sliced

•      Salt & pepper

•      Parmesan cheese, freshly grated

 

Instructions

1. Bring a large pot of water to the boil, add a good pinch of salt.

2. Cook gnocchi until gnocchi pops to the surface of the water. SCOOP OUT a large mug of cooking water, then drain gnocchi.

3. Place butter in a skillet then put on the stove over medium high heat. Once it foams, add gnocchi immediately.

4. Stir, turn up the heat to high, then leave to cook for about 30 seconds.

5. Add garlic and sage, then stir / toss for no longer than 1 1/2 minutes  until gnocchi is golden on both sides.

6. Add about 3/4 cup of gnocchi cooking water and toss – the water will evaporate quickly and transform into a sauce.

7. Then add spinach and about 1/4 cup of cooking water. Stir quickly , then season with salt and pepper.

8. Toss then serve immediately with freshly grated parmesan.

Recipe Notes:

    If you pan fry gnocchi for too long, it becomes chewy inside which is not very nice! That’s why I limit the pan frying to 2 minutes.