Difficulty | Serves 2 | Book - Cooking for 1 or 2 people
- Coat a medium size frypan generously with cooking spray. Melt margarine in pan then toss gnocchi until coated. Turn Gnocchi using tongs so all sides are browned (about 5 minutes). Place cooked Gnocchi into a bowl to add back later.
- Re-spray frypan then add garlic, onion and peas. Cook for 2 minutes then add mushrooms. Combine together and cook a further 2 minutes.
- Blend cornflour into evaporated milk then add to pan with parmesan cheese. Combine well. Once boiling add Gnocchi back to pan and coat with sauce. Remove pan from heat and fold spinach into mix until wilted. Pepper to taste.
NOTE: Leftover evaporated light milk will keep refrigerated for several days once opened or can be frozen for 2-3 weeks.
Suitable to be frozen for 2-3 weeks.
This vegetarian meal contains spinach that is a good source of both iron and magnesium.