Pesto gnocchi with tomatoes

Ingredients

Quantities are for one serving. The weekly planner scales them automatically.

• 200 g gnocchi
• 1 cup tomato
• 2 tbsp basil pesto with nuts
• 1 cup spinach
• 1 tbsp olive oil

Method

1. Cook gnocchi3–4 min · Boiling water

   Boil gnocchi according to the packet; lift out as pieces float.

2. Blister tomatoes5 min · Medium-high heat

   Warm oil in a pan and cook tomatoes until skins soften; add spinach for 1 minute.

3. Finish1 min · Low heat

   Toss gnocchi with vegetables and pesto just until coated and warm.