BLENDED SUPER GREEN SPINACH GNOCCHI

Give yourself some extra immune protection with this super easy green blended spinach & ricotta sauce, with Sunny and Luna Gnocchi.

I’ve added some lightly boiled peas and kale for extra green nutrition, but you can substitute for any green veggies you might have in your fridge!

With Sunny & Luna Spinach Gnocchi, which counts as 1 of your 5 a day, this recipe is an easy and delicious way to get lots of veg in.

You can make it vegan by using silken tofu in place of the ricotta and nutritional yeast in place of the parmesan.

INGREDIENTS

Sunny & Luna Spinach Gnocchi

2 handfuls of spinach

Small bunch of parsley

Around 150g ricotta

60g parmesan, grated

Juice of half a lemon

Salt & pepper

Extra Virgin Olive Oil

Optional - extra veg e.g. peas, kale, broccoli, chard etc. boiled lightly according to their cooking instructions.

INSTRUCTIONS

Heat a pan with 1 tablespoon of olive oil and add the spinach gnocchi. Cook for 3 minutes or until starting to brown. Add a splash of water and return to the heat for a further 2 minutes. The finished gnocchi should be slightly crispy on the outside, plump and squidgy.

Add the spinach, parsley, ricotta, parmesan, lemon, extra virgin olive oil and seasoning to a blender and blitz until smooth. Don’t worry if it feels quite thin, it will thicken up when you warm it through.

Add directly into the pan with the gnocchi - enough to coat the gnocchi generously without drowning them. Any remaining can be kept in a sealed jar in the fridge for 2 days.

Warm the sauce through, add the boiled vegetables, and mix well. Serve immediately with a drizzle of extra virgin olive oil, and some parmesan.

Enjoy!