Silky Spinach & Sundried Tomato Gnocchi Recipe: A Joy To Make - Beard and Bonnet

Ingredients

• 1 pack (500g / 17.6 oz) gnocchi
• 300 ml / 1 cup vegetable stock
• 60g / 2 cups fresh baby spinach
• 10 pieces sundried tomatoes, thinly sliced
• 150 ml / ¾ cup double cream (heavy cream)
• 50g / ½ cup Grana Padano cheese, finely grated
• 1 medium brown onion, finely chopped
• 3 cloves garlic, very finely chopped or pressed
• 30g / 2 tbsps salted butter
• 1 tbsp olive oil
• 1 heaped tsp dried oregano
• 2 – 3 tbsps toasted pine nuts (optional)
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper + more for serving