The quantities provided above are averages only.
240 grams
Beef and Pork Mince
30 grams
Green Pesto
400 grams
Gnocchi
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
60 grams
Baby Spinach
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
65 grams
Creme Fraiche
(Contains: Milk)
125 grams
Cherry Tomatoes
2 sachet(s)
Paprika
(Contains: Mustard)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Place a pan over medium-high heat with a drizzle of oil and a knob of butter.
Once hot, add the gnocchi and half the paprika. Cook, shifting regularly, until golden and crispy all over, 8-12 mins.
Place a pot over medium-high heat (no oil).
Once the pot is hot, fry the mince and remaining paprika until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Meanwhile, halve the tomatoes.
Add the cooked mince to the gnocchi along with the tomatoes, creme fraiche, pesto and spinach. Cook, stirring often, until spinach wilts and the gnocchi is coated, 1-2 min. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Divide gnocchi between plates and sprinkle over the Italian hard cheese.