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Preheat the oven to 200 degrees C/ 392 F Add the cherry tomatoes to a roasting tin, drizzle over 1/2 a tbsp of balsamic vinegar and 1 tbsp of olive oil, add 1/4 tsp each of salt and black pepper then roast them for about 15 minutes.
While the tomatoes are roasting toast the pine nuts. Add 2 tablespoons of pine nuts to a dry hot pan and toast for about 2 or 3 minutes, tossing often. They should be golden brown. Remove from the pan and set aside until you are ready to use them.
Next bring a large saucepan of salted water to the boil. Add the gnocchi to the water and as soon as they rise to the top, about 3 minutes, remove with a slotted spoon. Reserve half a cup of the water used to cook the gnocchi
In a large frying pan add 2 tablespoons of butter, melt the butter over a medium to high heat then once the butter is bubbling add the gnocchi. Fry the gnocchi for a maximum of 5 minutes, tossing regularly. Once the gnocchi is golden brown remove it from the pan.
Add I more tablespoon of butter to the pan then once that has melted add the minced garlic (2 cloves) cook for a minute then add the spinach and 1/2 a cup of the reserved water. The spinach will wilt quite quickly so now add the grated cheese, the cherry tomatoes along with any juices in the roasting tin. Stir gently then add the parsley and the pine nuts and return the gnocchi to the frying pan. Toss everything together. You should have a thin sauce in the pan now.
Serve immediately with some cracked black pepper and a little more grated cheese if you wish.