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Spinach gnocchi with blistered tomatoes, basil and olives

Name: Spinach gnocchi with blistered tomatoes, basil and olives
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1kg potatoes such as maris piper; 150g baby leaf spinach; 1 tsp fine sea salt; 3 large free-range egg yolks; 250g ‘00’ grade flour, plus extra for dusting; For the sauce; 2 tbsp extra-virgin olive oil, plus extra to drizzle; 250g small cherry tomatoes; Handful good quality kalamata olives, pitted and torn; 1 small bunch fresh basil; 30g parmesan (or vegetarian alternative)

Published: 6 Jul 15
Updated: 18 Mar 24

Have a go at making gnocchi from scratch – it’s a little more time-consuming but easy to do – then stir it through a Mediterranean mix of tomatoes, olives, basil and spinach.

Fancy something a little more decadent? See our gnocchi with artichokes, pancetta and mascarpone instead.

Medium
June 2015

Test kitchen approved

Serves 4
Hands-on time 40 min, oven time 1 hour 15 min

Have a go at making gnocchi from scratch – it’s a little more time-consuming but easy to do – then stir it through a Mediterranean mix of tomatoes, olives, basil and spinach.

Fancy something a little more decadent? See our gnocchi with artichokes, pancetta and mascarpone instead.

Vegetarian recipes

Nutrition: per serving

Calories: 553kcals
Fat: 14.5g (3.5g saturated)
Protein: 16.9g
Carbohydrates: 90.9g (4.8g sugars)
Fibre: 8.8g
Salt: 1.9g

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Ingredients

1kg potatoes such as maris piper
150g baby leaf spinach
1 tsp fine sea salt
3 large free-range egg yolks
250g ‘00’ grade flour, plus extra for dusting

For the sauce

2 tbsp extra-virgin olive oil, plus extra to drizzle
250g small cherry tomatoes
Handful good quality kalamata olives, pitted and torn
1 small bunch fresh basil
30g parmesan (or vegetarian alternative)

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Method

Cook the potatoes for the basic gnocchi dough. Meanwhile wash the spinach and drain, then put a large frying pan over a medium- high heat and wilt (the leaves should still be a little wet). Cool a little, finely chop, then squeeze out excess liquid with your hand. Set aside in the sieve.
When you have riced or sieved the potatoes into a large bowl (see basic recipe), add the chopped spinach, salt, egg yolks and flour. Mix to combine, then turn out onto a floured work surface and continue as in the basic recipe.
When the water for the gnocchi is boiling, heat a large non-stick frying pan over a high heat and add the olive oil. When hot, add the tomatoes and cook for 3-4 minutes until the skin is blistering. Cook and drain the gnocchi, then add to the pan with the olives and basil and toss for 2-3 minutes. Tip onto a serving platter and grate over the parmesan, an extra drizzle of olive oil and a good twist of black pepper.

Recipe from June 2015 Issue

Nutrition

Nutrition: per serving

Calories: 553kcals
Fat: 14.5g (3.5g saturated)
Protein: 16.9g
Carbohydrates: 90.9g (4.8g sugars)
Fibre: 8.8g
Salt: 1.9g

delicious. tips

The gnocchi here is almost identical to the basic recipe (see link in ingredients list) but, because spinach can be quite wet, it requires a bit more flour – and you might need even more flour to bring the dough together if your spinach is really wet.

Use swift downward cuts with a sharp knife to cut the gnocchi and slice any spinach leaves. If you have extra spinach you can add it to the frying pan with the gnocchi (step 3).