Ingredients:

  • 1 lb potato gnocchi
  • 1 tbsp extra virgin olive oil
  • 1/2 cup basil pesto
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, julienned
  • 2 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi in a single layer and sauté for 5–7 minutes without stirring too often, until the edges are golden brown.
  2. Push the gnocchi to the sides of the pan. Add the minced garlic and cherry tomatoes to the center and sauté for 2 minutes until fragrant and tomatoes soften.
  3. Stir in the pesto, sun-dried tomatoes, and baby spinach. Toss for 1–2 minutes until the spinach has wilted.
  4. Remove the skillet from heat and stir in the lemon juice and Parmesan cheese to finish.