Gnocchi with Blanched Spinach and Tomato

20260118, #BreakfastDiary 1618, -3°C/cloudy I don't know. When, and how much, you're supposed to open your heart. There were people who left exhausted because I didn't open up enough, and people who left startled because I opened up too soon. There were people who never got to know me because I opened just a little, and times when I wore myself out because I opened too much. I still don't really know. The tomatoes cooked down way more than I meant them to. To borrow a line from Between Calmness and Passion, I still don't quite know when, and how much, things need to be cooked through. Since this is the first time I've made this breakfast. About 750kcal, Gnocchi with Blanched Spinach and Tomato.

1 cup gnocchi, 2 bunches spinach, 3 tomatoes, 1/4 onion, 2 cloves garlic, olive oil, a pinch of salt, pepper, 1t butter, a little grana padano cheese

1. Cook the gnocchi in boiling water. Once the gnocchi float to the top, scoop them out into a pan and pan-fry until crisp, sprinkling with parmesan cheese. Set aside in a bowl. 2. Heat olive oil in a pan, sauté the chopped onion and garlic, then add the cherry tomatoes and sauté a bit more. 3. Add the crispy gnocchi and prepped spinach to step 2, season with salt, add a little pepper, and coat lightly with butter. 4. Plate step 3 and top with shaved grana padano cheese.