Spinach, ricotta & asparagus gnocchi
- 2tsp rapeseed oil
- 1 onion, sliced
- 1 clove garlic, crushed
- 150g asparagus, trimmed and cut into pieces
- 500g pack Asda Italian Gnocchi
- 180g bag baby spinach
- 100g ricotta
- Pinch ground nutmeg (optional)
Heat the oil in a pan on a medium setting. Cook the onion for 4 mins then add the garlic and asparagus. Cook for another 3-4 mins until beginning to soften.
Meanwhile, bring a large pan of water to the boil, add the gnocchi and cook for 2 mins. Reserve 150ml of the cooking water before draining.
Add the spinach to the pan of vegetables. Cook for 1-2 mins until wilted.
Stir in the ricotta and reserved water and add nutmeg, if using. Stir in the gnocchi, season with pepper and serve.