7 Weight Watcher Points &
108kCal Per Portion
We’ve teamed these little potato dumplings with a creamy spinach sauce – the whole dish is on the table in under 30 minutes.
Gnocchi (fresh): 400 g
Courgette: 1 medium, trimmed and sliced into ribbons with a vegetable peeler
Half Fat Crème Frâiche: 125 g
Onion: 1 medium, finely chopped
Garlic: 1 clove, crushed
Spinach: 200 g, young leaf
Lemon: grated zest of 1
Lemon Juice (fresh): 30 ml
Parsley (fresh): 1 tablespoons, finely chopped
Oil Spray: 4 sprays
- Cook the gnocchi in a pan of boiling water to pack instructions, then drain.
- Meanwhile, mist a pan with cooking spray and put over a medium heat. Add the onion, along with 1 tablespoon of water, then cover and cook for 6-8 minutes until soft. Add the garlic and cook, uncovered, for another minute.
- Add the spinach and stir until wilted, then add the lemon zest, crème fraîche and parsley, stirring well to combine. Season to taste, then add the gnocchi and stir well until they are coated in the sauce.
- Put the courgette ribbons in a serving bowl and toss with the lemon juice, then season to taste. Serve the gnocchi with the courgette salad.