Pesto gnocchi with cherry tomatoes

Ingredients

• 2 pkgs shelf-stable gnocchi (16 oz)
• 1 jar basil pesto
• 1 pint cherry tomatoes
• 5 oz baby spinach
• 2 oz parmesan
• 1 tbsp olive oil

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Method

1. Pan-fry the gnocchi in oil over medium-high heat until golden, 8 minutes.
2. Add the halved tomatoes and cook until they slump, 3 minutes.
3. Stir in spinach and pesto with a splash of water.
4. Serve topped with parmesan.

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