1 packet ready-made gnocchi
1 onion, finely sliced
4 cloves garlic, crushed
120 ml water
1 bunch of Swiss Chard (or you can use Spinach), washed and chopped
1 tin chopped tinned tomatoes
1 tin white beans, drained and rinsed
¼ teasp. freshly ground black pepper
shredded Mozarella cheese
freshly grated Parmesan cheese
In a large heavy-based frying pan heat a little of the olive oil and add the gnocchi.Cook, turning often, for 5-8 minutes until plumped up and turning golden. Remove and set aside. Add another tablespoon of the olive oil to the pan and add the onion, stirring, for about 2-3 minutes. Add the garlic and water, cover and cook for a further 4-6 minutes until onion is soft. Add the Swiss chard (or spinach) and cook until it starts to wilt down, 1-2 minutes. Stir in the tomatoes, beans and pepper and bring back to a simmer. Add the gnocchi to the pan and sprinkle in the mozarella and parmesan cheeses. Continue cooking until the cheese has melted and the sauce is bubbling, about 3-4 minutes.
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