Burpee cooks Gnocchi

Happy #NationalVegetarianWeek and this recipe from Burpee Seeds Europe is the perfect way to celebrate!

Pan-Fried Potato Gnocchi, Sautéed Honeycomb Tomatoes and Spinach (devised by Valerie Hamelin Chef Consultant) is the latest recipe from Burpee Europe. They support gardeners with their seeds to allow all of us to grow a little closer to our food.
Serves 2 people
1 packet gnocchi
200 gr Honeycomb tomatoes
1 red onion – peeled and chopped
2 tbsp olive oil
80 gr butter
3 garlic cloves
1 packet spinach
1 tsp chilli flakes
1 tsp dried sage
Salt & cracked pepper

burpee gnocchiMethod

In a frying pan, add the oil and sweat off the onion and garlic for 2 minutes. Add the herbs, chilli flakes.
Add the butter. Once it starts to get golden brown, add the spinach and wilt it.
Add the hybrid tomatoes and mix it all gently. Season to taste.
Bring a pan to the boil; once boiling add your gnocchi and cook for 2 minutes or until the gnocchi has risen to the top.
Drain in a colander and gently mix through the tomato and spinach sauce.
Visit Burpee Europe here