About Recipe

Pan-fry 500g of gnocchi in olive oil until crispy, then set aside. In the same pan, sauté garlic and wilt spinach, then reintroduce the gnocchi along with chopped sundried tomatoes and stir until heated through. Just before serving, mix in freshly torn basil leaves, season with salt and pepper, and top with toasted pine nuts for a crunchy finish.

Ingredients