Creamy Spinach and Pine Nut Gnocchi

My favourite Italian dishes usually contain olives and sun-dried tomatoes - this is no exception. Use store-bought gnocchi for a quick weeknight feed or make your own for a special weekend feast. You'll need to use a big pan, because you add the gnocchi to the sauce at the end. From an AWW cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup  cream
• 425  g tomatoes
• 3  garlic cloves, crushed
• 1⁄2 cup sun-dried tomato, drained and chopped
• 1⁄2 cup black olives, seeded and sliced
• 750  g  gnocchi
• 500  g  english spinach, coarsely chopped
• 1⁄2 cup pine nuts, toasted

Directions

1. Combine cream, canned tomatoes and garlic in large pan and bring to the boil. Simmer until sauce slightly thickens.
2. Add sun-dried tomatoes and olives. Simmer for 2 minutes.
3. Add gnocchi to saucepan of boiling, salted water and cook until gnocchis rise to the top of the saucepan. Drain.
4. Gently toss gnocchi, spinach and pine nuts in pan with sauce until spinach wilts.