Constraint Kitchen

Ingredients

• 500 g gnocchi
• 250 g cherry tomatoes
• 2 tbsp pesto
• 2 cup spinach
• 2 tbsp parmesan

Substitutions

• Use frozen peas instead of spinach.
• Swap pesto for olive oil and garlic if needed.

Steps

1. Pan-cook the gnocchi with a splash of water until tender.
2. Add tomatoes and cook until they soften.
3. Stir in pesto, spinach, and parmesan.

Storage and reheating

Storage: Keeps 2 days in the fridge.

Reheating: Reheat with a splash of water so the sauce loosens.