Gnocchi with baby spinach and pecan nuts

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Serves 4 EASY 30 mins

Melt 2 tbsp salted butter in a large skillet placed over medium-high heat. Add 1 x 500g packet store-bought gnocchi and fry, stirring occasionally, until lightly browned, 8 – 10 minutes. Season to taste with salt and freshly ground black pepper.

Add 200g baby spinach and stir until slightly wilted. Remove from heat and scatter over 100g roughly chopped, lightly  toasted pecan nuts and 1 x 240g packet Ina Paarman’s Sun-Dried Tomato Quarters in Olive Oil Vinaigrette. Toss until coated well. Serve immediately.