Quick & Easy

Pan Fried Gnocchi With Tomato & Spinach Salsa


Pan fried gnocchi in a roasted garlic and onion sauce.

Prep time:10 mins

Cook time:18 mins

Serves: 4


  • 500g fresh gnocchi
  • 30g butter
  • 3 tablespoons olive oil
  • 1 small red onion, sliced
  • 200g cup mushrooms, sliced
  • 500g jar Leggo’s Roasted Garlic Pasta Sauce
  • 1 cup firmly packed baby spinach leaves
  • Fresh parsley leaves, for garnish


Step 1

Cook gnocchi following packet directions. Drain well. Heat butter and 2 tablespoons of oil in a large non stick frypan. Fry gnocchi in batches for 4 minutes or until golden. Set aside and keep warm.

Step 2

Heat remaining oil in another frypan. Add onion and mushrooms, cook for 2-3 minutes, stirring continuously. Stir in Leggo’s Pasta Sauce and baby spinach leaves, heat through for 2-3 minutes.

Step 3

Spoon the sauce onto serving plates. Serve the gnocchi piled in the centre of the sauce and garnish with parsley leaves.

Tasty Tip!

As an alternative, use any of the Leggo’s Pasta Sauce varieties.

PanFried Gnocchi With Tomato  Spinach Salsa
Average user rating:
  • 4

Featured in this recipe

  • Roasted Garlic Pasta Sauce 500g

    Roasted Garlic Pasta Sauce 500g

  • Roasted Garlic Pasta Sauce 500g

    Roasted Garlic Pasta Sauce 500g

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