The ever-so-clever, Julie Le Clerc, created this quick and smart recipe for Pan-fried tomato gnocchi with spinach, tomatoes and pine nuts for us, to showcase this terrific new product. Utilising a small number of ingredients, and offering fast delivery from stove to plate, this recipe is yet another great addition to your Sabato recipe collection and one we feel sure you will be returning to, as often as we do.

Serves 4

400g Sabato gluten-free tomato gnocchi
¼ cup Sabato semi-dried cherry tomatoes and oil from the jar
Extra virgin olive oil (EVO)
100g baby spinach
1 clove garlic, finely chopped
Sal de Añana spring salt
The Spice Trader black pepper, freshly ground
¹/³ cup Pinoli pine nuts, lightly toasted
Grana Padano, freshly grated

Cook gnocchi in salted boiling water for 2-3 minutes or until gnocchi floats to the surface. Drain well and transfer to kitchen towel.

Heat a little EVO in a large frying pan, add the gnocchi in a single layer and cook for 2 minutes or until golden brown and crispy. Toss and turn the gnocchi to the other side. Add the semi-dried tomatoes, garlic, and season with salt and pepper. Cook for another 2 minutes, then add the spinach and stir-fry for 2-3 minutes until spinach wilts. Drizzle with a little tomato oil from the jar and adjust seasoning to taste. Serve scattered with pine nuts and Grana Padano.



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