This is a great quickie for when you get home from work and can’t be bothered to make something from scratch. Very flavorful too.

Serves 4

3/4 cup cream
15oz can crushed tomatoes
3 fat cloves garlic, crushed
1/2 cup drained, chopped sun-dried tomatoes in oil
1/2 cup pitted Kalamata black olives, sliced (NOT the pre-sliced tinned ones PLEASE!
1 1/2 lbs packaged potato gnocchi (available from most supermarkets these days)
 1lb spinach, chopped coarsely
1/2 cup pine nuts, toasted
3/4 cup grated Parmigiano Reggiano cheese

Combine the cream, undrained crushed canned tomatoes and garlic in a large pan.
Bring to the boil, simmer, uncovered about 10 minutes or until the sauce has thickened slightly.
Add the sun-dried tomatoes and olives, simmer, uncovered for another 3 minutes.

Meanwhile, cook the gnocchi according to the package imstructions: drain.
Gently toss the gnocchi, spinach and pine nuts with the sauce from the pan until the spinach wilts and the mixture is heated through.
You can serve it sprinkled with some grated Parmigiano Reggiano over it too.