Spinach Gnocchi

I don’t make my own gnocchi, well not often anyway. It’s not for lack of skill, it’s mostly because of a lack of time. However if you do get the time to make your own, do, because it’s not that difficult. I have included a link to Gordon Ramsey’s excellent recipe for homemade gnocchi (or One Green Planet's vegan potato gnocchi recipe).

Life can be hectic and putting a meal on the table for the family at the end of the day can be stressful. This recipe serves four, you can mix and match the vegetables if you haven’t got the exact ingredients, it’s very adaptable. If you’re not making your own gnocchi it can be on the table in 30 minutes or less.

For this recipe you will need:

Two bags of 300g ready made gnocchi (available at all good supermarkets) 250g of fresh spinach 1 courgette, diced 3 cloves of garlic, crushed 200g chestnut mushrooms, cut into quarters 1 red onion diced (did you know overall, red onions contain a higher amount of antioxidant compounds. They are higher in total flavonoids in the middle than white onions and yellow onions) 1 very small green chilli, finely chopped Small bunch of fresh flat leaf parsley, finely chopped 1 large glass of Pinot Grigio, (serve rest of bottle with meal if you're so inclined) A dash of single cream/vegan alternative Parmesan cheese, as little or as much as you like (or almond powder as a vegan alternative) Olive oil Salt and white pepper to taste

1. First things first, fry the onion, garlic and chilli in olive oil in a medium sized pan on medium heat. Whilst they are softening, put a large pan of water, seasoned with a pinch of salt on to boil. This is for the gnocchi. 2. Return your attention to the onion mixture. Stir, add the courgettes and mushrooms, turn the heat down under the pan a little and cook until softened. 3. Then add salt, pepper and the wine. Immediately add the spinach and place a lid on the pan. The spinach should take no longer than a minute to wilt, then stir in the cream until the mixture is unctuous in appearance. 4. By this time your large pan of water should be boiling away merrily, time to add the gnocchi and reduce heat to a simmer. Remove the gnocchi as soon as they rise to the surface..which takes a matter of seconds....quite magical. Drain, place in large serving bowl and add your spinach sauce. Mix in gently and then anoint liberally with grated parmesan or almond powder.

Serve this with tomato salad sprinkled with crushed sea salt and parsley or a salad of thinly sliced red peppers drizzled with pomegranate molasses, or both! A chilled glass of Pinot Grigio is optional.