Gnocchi doesn’t have to be heavy. The tangy and zesty crème fraîche works really well with the fresh baby spinach and light potato dumplings.
Gnocchi with lemon crème fraîche and baby spinach
- 250g crème fraîche
- 30ml (2 tbsp) olive oil
- zest of 1 lemon
- juice of ½ a lemon
- 1 red chilli, sliced
- salt and freshly ground black pepper, to taste
- 500g good quality gnocchi
- baby spinach, to serve
- Parmesan, grated, to serve
- lemon zest, to serve
Combine the crème fraîche, olive oil, lemon zest and juice and chilli in a non-stick frying pan.
Warm through over low heat and season well.
Bring a large pot of salted water to a boil. Cook the gnocchi according to the packet instructions, drain and drizzle with oil before setting aside.
To serve, spoon the gnocchi into serving bowls, add a dollop of the lemony crème fraîche and top with baby spinach.
Scatter with Parmesan and extra lemon zest.
Replace the crème fraîche with ricotta to reduce the fat content.