1 pack of gnochi
3 spring onions (chopped)
10 cherry tomatoes (quartered)
2 tbsp capers
Cook gnochi in a pan of boiling water for around 5 minutes, until it rises to the top.
Stir-fry a couple of handfulls of sliced almonds in a dry pan.
A bed of spinach.
Prepare the instructions as above.
Mix together the gnochi, spring onions, tomatoes and capers.
Serve up on a bed of spinach.
Top with toasted sliced almonds.
Drizzle with balsamic vinegar (optional).
11YO: 8 The adventurous flavours of the spinach, spring onions and capers went surprisingly well with the bland gnochi.
Mum: 8/10 I really liked it and will cook again.
Dad: 7.5/10 “Almost there” could have done with some parmesan.” But ate it all up.
Teenager: 6.75/10 “Pretty good, but a little ‘sour.'”