Tomato & Spinach Gnocchi

3 cloves garlic, finely sliced 410g can chopped tomatoes with basil and garlic 125ml Philadelphia Cream For Cooking 500g packet potato gnocchi 1 cup baby spinach leaves

Method Heat 1 tablespoon olive oil in a frying pan and cook the garlic for 30 sec. Add the tomatoes, reduce heat and simmer for 8 min. Stir in cream and cook for a further 4 min. Meanwhile, bring a large saucepan of water to the boil, and cook gnocchi according to packet instructions. Drain well, mix through the sauce. Season with salt and pepper. Serve immediately topped with baby spinach leaves. Garnish with shaves of parmesan cheese.