1 tbsp olive oil

1 tbsp garlic infused oil

400g can chopped tomatoes

140g lactose free double cream

500g pack gluten free gnocchi

200g bag baby spinach

handful basil leaves

parmesan (or vegetarian alternative), shavings, to serve (optional)

Serves - 4


Heat the olive oil in a frying pan. Fry the tomatoes. Season, then simmer for 10 mins.

Stir in lactose free cream and garlic infused oil, then cook for 2 mins more.

Meanwhile, boil the gluten free gnocchi according to pack instructions.

Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through.

Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

Recipe adapted from: Good Food
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