Prep Time:  5 minutes        |        Cook Time:  25 minutes        |        Serves:  4

Ingredients

• 1 x 400g pack fresh World Kitchen cheese gnocchi  
• 1 large tbsp Pure Valley butter
• 1 tbsp The Olive Tree extra virgin olive oil
• 1 small brown onion diced
• 1 tsp Stonemill minced garlic
• 2 ripe avocados
• 300ml Farmdale thickened cream
• 1 handful Fresh Salad Co. baby spinach
• 2 tbsp Oh So Natural pine nuts
• Squeeze of fresh lemon

Method

1. Gently toast the pine nuts in your frying pan and set aside
2. On a medium heat, add the butter and extra virgin olive oil, and onion and sauté for a minute.
3. Add the fresh gnocchi to the pan, cooking for about five minutes until golden on all sides and soft to touch (there is no need to boil it first). Add the garlic.
4. Dice avocado into 2 x 2cm cubes and add to the pan along with the garlic tossing to gently cook and soften.
5. Pour 300ml of thickened cream into the pan and cook for a further 5-10 minutes on a high temperature until reduced and thickened. Add a little salt and pepper and a squeeze of lemon.  
6. Remove from the heat and stir through the baby spinach.
7. Serve in four bowls, sprinkle toasted pine nuts on top.  

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie