GNOCCHI WITH SPINACH, TOMATO AND PINE NUTS

GNOCCHI  WITH  SPINACH, TOMATO  AND 
                                       PINE  NUTS:   

On the table in 30 min

                                       

INGREDIENTS:

1/2  cup (80g) pine nuts
3/4  cup (180ml) cream
400  g can tomatoes
3  cloves garlic, crushed
1/2  cup (75g) drained chopped sun-dried tomatoes in oil
1/2  cup (60g) seeded black olives, sliced
750  g packaged potato gnocchi
1.5  litres (6 cups) boiling water
500  g spinach, chopped coarsely

METHOD:

• Place nuts in large shallow microwave-safe dish; cook, uncovered, on HIGH (100%) about 6 minutes or until browned lightly, stirring 3 times during cooking.
• Combine cream, undrained crushed canned tomatoes and garlic in large microwave-safe bowl; cook, uncovered, on HIGH (100%) 5 minutes. Add sun-dried tomatoes and olives; cook, uncovered, on HIGH (100%) 2 minutes. Cover to keep warm.
• Place gnocchi in large microwave-safe bowl, cover with boiling water; cook, uncovered, on HIGH (100%) 2 minutes. Drain gnocchi, gently toss in large microwave-safe bowl with tomato sauce, nuts and spinach; cook, uncovered, on HIGH (100%) 2 minutes.