Fast weekday meals the family will LOVE
ANTIPASTO BASIL GNOCCHI SERVES 4
PREP AND COOK: 15 MINS
• 500g packet fresh
• 350g Mediterranean
• 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.