Crispy Gnocchi with Burst Cherry Tomatoes & Balsamic Glaze

INGREDIENTS

• 500g Dunnes Stores Fresh Gnocchi
• 2 Tbsp Olive Oil
• 250g Cherry Tomatoes
• 1 Clove Garlic, thinly sliced
• 2 Large Handfuls Baby Spinach
• Pinch of Chilli Flakes, plus extra to serve
• 1 Lemon, zested into curls, plus extra to serve
• 1 Ball Mozzarella
• Extra-Virgin Olive Oil, to serve
• Handful Fresh Basil Leaves, to serve
• Sea Salt & Freshly Ground Black Pepper

For the Balsamic Glaze:

• 100ml Balsamic Vinegar
• 1 Tsp Honey or Brown Sugar

METHOD

1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle boil, then simmer for 8–10 minutes until reduced by half and syrupy. Set aside.
2. Heat 2 tbsp olive oil in a large non-stick pan over medium-high heat. Add the gnocchi straight from the pack, season, and cook for 8–10 minutes until golden and crisp, tossing occasionally.
3. Add the cherry tomatoes and garlic to the pan. Cook for 4–5 minutes until the tomatoes soften and begin to burst. Gently press with a spoon to release their juices.
4. Stir through the baby spinach and cook for 1–2 minutes until just wilted. Season with salt, pepper, chilli flakes, and lemon zest.
5. Spoon onto plates, tear over the mozzarella, scatter with fresh basil, extra chilli flakes, and drizzle generously with balsamic glaze. Serve warm.