Gnocchi is an easy thing that I can eat and also makes for fast weeknight dinners. If you are watching for gluten-free food, DO read the back of the box – while gnocchi is generally a potato-based pasta, it often has wheat included. I liked this recipe because I think you could sub ground chicken as well, so you have options if you can’t find ground pork. You could also add any number of veggies. It’s a great base recipe that I’ve used several times now, with or without meat.

• 1lb ground pork
• 1/2 tbsp olive oil
• 1 lb or package of gnocchi
• 3 cloves of garlic, finely chopped
• 1/2 tsp chili flakes
• Salt and pepper, to taste
• 1 can of diced tomatoes
• 1 1/2 tbsp Italian herbs
• Bag of baby spinach
• 1 cup cream (I used extra creamy oat milk)
• 3/4 cup parmesan cheese, shredded or in shavings

In a big pan (or in a big casserole if the recipe is doubled) over medium-high heat, brown the pork meat in the olive oil, crumbling it with a spatula. Transfer into a plate.

In the same pan, brown the gnocchi for 2 minutes, stirring. Add a drizzle of olive oil. Add the garlic, the chili flakes, salt and pepper. Sauté for one more minute.

Return the pork meat into the pan. Add the diced tomatoes, the Italian spices and the spinach. Let simmer for a few minutes, stirring, until the spinach is cooked. Add the cream/substitute and the parmesan cheese, and mix.

If desired, add some more cheese on top and broil in the oven for a few minutes, until the cheese is golden-brown.