Golden, crispy gnocchi tossed with fresh spinach, juicy cherry tomatoes, and a hint of garlic — a weeknight dish that feels like something from a little Italian bistro. Simple, quick, and full of flavor.

Pair with Zina’s Portobello Mushroom Salad, Chickpea Salad, or Black Bean Salad — all three bring enough texture and depth to balance the warm, buttery gnocchi without overpowering it.

Ingredients:

• 1 lb (450 g) gnocchi
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 small onion, finely sliced
• 2 garlic cloves, minced
• ¼ cup grated Parmesan or feta
• Salt, pepper, and fresh basil leaves

Instructions:

1. Crisp the gnocchi – Heat olive oil and butter in a large pan. Add gnocchi and sauté until golden and slightly crisp.
2. Add the flavor – Stir in onion and garlic, cook until soft and aromatic.
3. Toss the vegetables – Add spinach and cherry tomatoes, cook just until wilted.
4. Finish it off – Sprinkle cheese, season to taste, and toss gently.
5. Serve warm – Garnish with basil and a squeeze of lemon if you like a bright touch.

Note: For extra richness, stir in a spoon of pesto right before serving