Quick Toasted Potato Gnocchi with Crispy Garlic
Ingredients
- 500g gnocchi
- 2 cups roughly chopped spinach
- 2 large cloves of garlic shaved
- 1/2 cup almonds
- 1/2 cup parsley
- 1/4 cup olive oil
- sea salt and black pepper
Preparation
Preheat your oven to 200 C
Cook the gnocchi according to the package directions, reduce cooking time by about 1 minute. This means they will only cook for about 2 minutes! Drain the gnocchi and drizzle a bit of olive oil over it and toss so it doesn’t stick together
Place on a line baking tray and roast for about 20 minutes until just starting to turn golden
Add the almonds, parsley and lemon rind to a food processer and pulse until to form a rough crumble. Heat 1 Tbs of olive oil in a sauté pan on the stove on medium heat, add the crumble and cook stirring constantly until the almonds start to brown. Remove from the pan and set aside
In the same pan heat the rest of the olive oil, add the garlic slices and cook, stirring constantly until they are deep golden brown and slightly crisp. Add the spinach, season well and continue to cook until slightly wilted
Remove the gnocchi from the oven and toss with the spinach and garlic mix. Place the gnocchi in a serving bowl and top with the almond crumble
