Pink Gnocchi

INGERDIENTS

-1kg gnocchi
- 200g cherry tomatoes
- 200g spinach
- 1 pack of cooked beetroot cubed
- 1/2 a pack of butter
- Garlic (I use the Very Lazy pre chopped stuff)
- Grated parmesan

METHOD

1. Cook the gnocchi a little under the amount the packet suggests then drain.

2. Cook the tomatoes in the pan with a glug of olive oil for about 2 mins.

3. Put the gnocchi back in the pan with the spinach and cook until it begins to wilt

4. Add the butter and 2 heaped teaspoons of garlic and stir until the butter has melted

5. Add the beetroot and enough parmesan to make it gooey