INGREDIENTS

500g gnocchi
3tbs olive oil
50g pesto
50g feta
50g sun-dried tomato (strips)
70g baby spinach
2-3 mushrooms

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METHOD

1. Slice the mushrooms and chop the feta
2. Add oil to pan and bring to high heat
3. Add all the gnocchi to pan and stir
4. After about 2 minutes (lightly golden gnocchi), turn the heat down to medium, add the mushrooms
5. Stir once and then add the pesto in dollops around the pan, then mix thoroughly until covering the gnocchi
6. Once mixed, add the spinach and stir until it wilts slightly
7. Finally, turn the heat down to low, add the sun-dried tomato and feta and stir until the pan has been well mixed
8. Taste the gnocchi and once it is slightly crispy/brown on the outside but soft on the inside, turn off heat and serve