for 2 people

Parsnips

1 tbsp	olive oil
1	onion, finely chopped
300 g	parsnips, cut into slices approx. 1 cm thick
2 tbsp	tomato puree
3 dl	water
¾ tsp	salt

Gnocchi

300 g	potato gnocchi
100 g	baby spinach
1 tbsp	butter
50 g	grated Gruyère

How it's done

Parsnips

Heat the oil in a non-stick frying pan. Add the onion and parsnips, sauté for approx. 5 mins. Add the tomato puree and water, mix, bring to the boil, season with salt.

Gnocchi

Add the gnocchi to the parsnips, reduce the heat, cook for approx. 5 mins. Add the spinach, allow to wilt. Add the butter, mix and plate up. Sprinkle with cheese.

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