Gnocchi with spinach and walnuts

Heat 1 teaspoon oil in a non-stick frying pan over medium heat. Add walnuts and cook, stirring often, until golden. Transfer to a plate. Set aside.
Add remaining oil to pan. Add onion and sauté for 3 minutes or until tender. Add currants and crushed garlic. Cook, stirring often, for 1-2 minutes until currants are plump. Add spinach and stock. Gently toss until spinach begins to wilt.
Meanwhile, cook gnocchi, following instructions on the packet, until al dente.
Drain gnocchi and immediately return to the pan. Add spinach mixture and walnuts. Gently toss and serve.

Be guided by the packet instructions, but a general rule of thumb when cooking gnocchi, is that they're ready once they have risen to the surface - only taking a few minutes.
If you would like a recipe for homemade gnocchi, email us at nutrition@sanitarium.com.au
Sultanas can be used instead of currants in this recipe if you have them handy.

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