Speedy Tomato and Spinach Gnocchi with Pepita Crunch

Updated at: Sat, 01 Jun 2024 14:16:53 GMT

Step 1

Toast pepitas Finely chop the onion. Crush or finely chop 2 garlic cloves. Put the pepitas in a cold medium deep frypan over medium heat. Toast, tossing, for 2 mins. Add 1 tsp soy sauce and cook, stirring, for 1-2 mins until the soy sauce is absorbed and the pepitas are well coated. Remove from the pan.

Step 2

Start sauce Heat a drizzle of olive oil in the same pan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the garlic and mint and garlic seasoning and cook, stirring, for 1 min or until fragrant.

Step 3

Simmer sauce Add the tomatoes, 2 tsp balsamic vinegar and ½ tsp sugar to the onion mixture and season with salt and pepper. Bring to the boil, then reduce the heat to medium and cook, stirring regularly, for 8 mins or until slightly thickened

Step 4

Meanwhile, bring a large saucepan of salted water to the boil. Add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil), stir to separate, then return to the boil and cook for 3 mins. Drain.

Step 5

Serve up Add the gnocchi and spinach to the sauce and gently toss to combine. Taste, then season with salt and pepper. Divide the tomato gnocchi among bowls, scatter over the pepitas and enjoy!

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One-dish

Under 30 minutes