This mouth-watering Gnocchi dish will fill you up quickly. The aroma of the crispy onions will leave your tummy rumbling whilst you're waiting to serve it.
From your food box:
A good handful of the fresh baby spinach leaves
300g gnocchi (save the rest for my next dish)
1/4 of a huge onion
one of the courgettes
From your cupboard:
1 tsp garlic
Some crispy dried onions for garnish
Cut the courgette in half (length-ways), then in half again. Cut out the core of each of your four pieces – you want to end up with a flat piece of courgette that will brown nicely in the pan. Cut each piece in half again.
Meanwhile, heat up some water in a large pan to cook your gnocchi.
Set your hob to its highest setting and heat up your frying pan. Lightly brush each courgette piece with oil and dry fry them until they’re nicely charred. Remove the courgettes from the pan and cut each piece into strips.
Add a tablespoon of oil to the same frying pan you used to cook the courgettes, and turn down the heat a bit. Add the chopped onions and cook for about 5 minutes until they’re soft and just starting to colour. At this point, add garlic and sauté for a further 5 minutes.
Return the sliced courgettes to the frying pan and cook for another 8-10 minutes, turning occasionally to make sure it doesn’t burn. When the time is up, transfer them into a bowl and set the frying pan back on the heat.
Cook your gnocchi. Add them to boiling water, add a teaspoon of oil and some salt.
The gnocchi are really quick to cook and will float to the top of the water when they’re done. Use a spoon to transfer them to the hot frying pan. There’s no need to add oil, you’ll be browning them really quickly.
Wash the spinach and add half of it to the frying pan with the gnocchi. Add a couple of tablespoons of the pasta water to the frying pan – just to make sure the gnocchi and spinach doesn’t dry out.
After a couple of minutes, add the courgette mix back into the frying pan with the gnocchi and cook through for 5 minutes more. Add the rest of the fresh spinach and drizzle over a good splash of olive oil.Transfer to a plate and garnish with crispy onions;
Top tip: Parmesan and garlic butter also works well if you have some.