By: Ian Curley
Topped with a sprinkling of the garlic breadcrumbs, parmesan and grating some lemon rind!
- Lightly pre heat a Anolon sauté pan and add the extra virgin olive oil and gnocchi and sauté until you get a golden brown colour .
- As soon as you get the golden colour add the spinach and Bolognese sauce and toss around in the pan, then add a little salt and pepper to taste.
Pour the gnocchi evenly into 4 bowls , add on top a sprinkling of the garlic breadcrumbs (pangrattato) microplane the fresh parmesan and finish with grating some lemon rind to add a little fresh taste