Gnocchi with Spinach and Cherry Tomatoes
Golden pan-fried gnocchi with young spinach and cherry tomatoes – a quick, spring-fresh skillet dish.
- Prep time
- Prep time: 5 min
- Cook time
- Cook time: 12 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Gnocchi800 g
- Spinach150 g
- Cherry tomato250 g
- Garlic1 clove
- Parmesan50 g
- Olive oil2 tbsp
- Salt
- Black pepper
Preparation
- 1
Fry the gnocchi in the olive oil until golden, about 6 min. (5 min)
- 2
Add the garlic and halved cherry tomatoes and fry them for 3 min.
- 3
Fold in the spinach and let it wilt for 1 min. Season with salt and pepper.
- 4
Scatter Parmesan over everything and serve immediately.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Spinach and Cherry tomato are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 3 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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