500g packet fresh potato gnocchi
1 tablespoon olive oil
1 onion, finely chopped
500g beef mince
½ cup massaman curry paste
400ml can coconut milk
10g chicken stock cube, crumbled
3 vine-ripened tomatoes (350g), chopped
120g bag baby spinach leaves
Cook gnocchi according to packet directions. Drain.
Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Stir in paste.
Add coconut milk, stock cube and tomatoes. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened.
Add gnocchi to pan with half the spinach. Stir until hot and spinach is wilted. Season with salt and pepper. Remove from heat.
Serve topped with remaining spinach.
TIP! This dish is best served as soon as it’s cooked. Try replacing coconut milk with a 375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk.