Fremantle Octopus with Gnocchi in Red Wine Sauce

Ingredients

• 200 g Steamed Fremantle Octopus, chopped to bite size pieces
• 200 g Pack Gnocchi
• 1 medium Red Onion, halved and sliced
• 3 cloves Garlic, peeled and bashed with the side of the knife
• 3 tbsp Olive Oil
• 100 ml Red Wine
• 50 g Spinach, washed
• 2 tbsp butter
• 2 tbsp Parmesan, grated (optional)
• Salt
• Pepper