Gnocchis poêlés

Ingrédients

• 2 tsp fennel seeds
• 2 tbsp pine nuts
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cups fresh gnocchi
• 3 cloves garlic (minced)
• 1 red chili (deseeded and finely chopped)
• 2 medium tomatoes (chopped)
• 3 1/3 cups baby spinach (washed)
• 1/3 cup crumbled feta
• Freshly ground black pepper

Préparation

1. 1

   Crush the fennel seeds lightly in a pestle and mortar. (note 1)

2. 2

   Place a frying pan on a medium to high heat and toast the pine nuts. When they start to turn brown remove them from the heat and set them aside.

3. 3

   Add the butter and olive oil to the pan. When they are hot and begin to bubble, add the gnocchi and fry for a few minutes until they start to brown, turning regularly so all sides are cooked evenly. Remove from the pan and set aside when done.

4. 4

   Add the gently crushed fennel seeds to the pan and toast for a minute or two until fragrant.

5. 5

   Then add the chilli and garlic and cook for a couple more minutes until they are fragrant.

6. 6

   Add the chopped tomato and fry for a few minutes until softened.

7. 7

   Then add the spinach and cook for a few minutes until wilted

8. 8

   Reduce the heat of the pan to low, add back the fried gnocchi and gently stir in the feta

9. 9

   Remove the pan from the heat and serve immediately with the toasted pine nuts and freshly ground black pepper.