that's life (Australia)

Dinner TABLE

Fast weekday meals the family will LOVE

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ANTIPASTO BASIL GNOCCHI SERVES 4

PREP AND COOK: 15 MINS

• 500g packet fresh

potato gnocchi

• 350g Mediterran­ean

antipasto mix

• 2 lemons

• 200g jar basil and

parmesan tapenade • 60g baby spinach leaves

1 Cook gnocchi in a large saucepan of boiling, salted water according to packet directions. Drain gnocchi and return to same saucepan.

2 Drain antipasto mix on absorbent kitchen paper. Squeeze juice from 1 of the lemons. Cut remaining lemon into wedges.

3 Add antipasto mix, juice and tapenade to gnocchi. Toss to combine. Stir in spinach until just wilted.

4 Serve immediatel­y with lemon wedges.

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