SKILLET GNOCCHI WITH TOMATOES, BABY SPINACH AND PARMESAN SHAVINGS
2
min
cooking time
2-3
servings
easy
difficulty

SKILLET GNOCCHI WITH TOMATOES, BABY SPINACH AND PARMESAN SHAVINGS

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Ingredients

  • One 12 oz Giovanni Rana Skillet Gnocchi
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, thinly sliced
  • 3 cups baby spinach
  • 4 tbsp extra virgin olive oil
  • 2 tbsp of butter
  • 1/2 cup shaved Parmigiano Reggiano cheese
  • Salt and freshly ground black pepper to taste
2
min
cooking time
2-3
servings
easy
difficulty

Preparation

Melt the butter in a large skillet. Add Gnocchi and cook on high heat, stirring frequently for about 4 minutes. Continuously spread Gnocchi evenly in the pan for crisp texture on both sides.

At the same time, heat the oil in another large skillet over medium-high heat. Add the garlic and cook until fragrant and golden, 1-2 minutes. Add the tomatoes and cook, stirring, until the tomatoes wilt and begin to release their water, 3-4 minutes. Add the baby spinach, season with salt and pepper, stir and add the gnocchi.

Toss to combine and cook for 1 more minute on high heat. Season with more salt and pepper to taste. Divide among plates, garnish with Parmigiano Reggiano shavings and serve.