Creamy spinach and pea gnocchi

Pillowy gnocchi fried until golden, then tossed in a lemony cream sauce with peas and spinach. Ready in 15 minutes from a few fridge staples.

Ingredients

• 800 g Gnocchi
• 15 ml Olive oil
• 15 g Butter
• 0.2 Garlic, 2 cloves, crushed
• 200 g Frozen peas
• 150 ml Double cream
• 150 g Spinach
• 0.5 Lemons
• 40 g Vegetarian hard cheese, grated

Method

1. Fry the gnocchi straight from the pack in the oil in a large frying pan, turning, until golden and crisp on the outside.
2. Add the butter and garlic for a minute, then the peas and cream, and bubble until the peas are tender.
3. Stir in the spinach until wilted, then add a squeeze of lemon, most of the cheese and plenty of pepper.
4. Serve with the rest of the cheese scattered over.