Gnocchi With Spinach, Tomato And Pine Nuts
|Cream||180 Milliliter (3/4 Cup)|
|Canned tomatoes||425 Gram|
|Garlic||3 Clove (15 gm), crushed|
|Drained sun dried tomatoes in oil||75 Gram, chopped (1/2 Cup)|
|Seeded black olives||60 Gram, sliced (1/2 Cup)|
|Potato gnocchi||750 Gram (Use Packaged Type)|
|Spinach||500 Gram, chopped coarsely|
|Pine nuts||80 Gram, toasted (1/2 Cup)|
Combine the cream, undrained crushed canned tomatoes and garlic in large pan.
Bring to boil; simmer, uncovered, about 5 minutes or until sauce thickens slightly.
Add sun-dried tomatoes and olives; simmer, uncovered, 2 minutes.
Meanwhile, cook gnocchi according to package directions; drain.
Gently toss gnocchi, spinach and pine nuts with sauce in pan until spinach wilts and mixture is heated through.