Note : this is the recipe as I found it on the web, at All4women.co.za. I cooked my gnocchi as the sauce was cooking, using pre-prepared gnocchi, a tomato and chilli flavour. I also used less spinach, maybe half the amount suggested here. And although I did use the olives, another time I might leave them out, personal taste.
1First, toast the pinenuts by placing a pan on medium heat, add the pinenuts and toast. Toss them around until they begin to brown and there is a beautiful aroma in the kitchen, remove them and set aside.
2In a large pot, add the cream, the whole tin of tomatoes with its juice and the garlic, bring it to the boil, then reduce the heat to low and let it simmer for a few minutes. It will begin to thicken and then you can add the sundried tomatoes and the olives. Let it simmer for another 2 to 3 minutes.
3At this stage, taste, and season as necessary.
4Add the cooked gnocchi, the spinach and pinenuts, to the sauce, and allow to simmer until the spinach has wilted and heated through.