Spinach gnocchi with blistered tomatoes, basil and olives
- Portion size: Serves 4
- Hands-on time 40 min, oven time 1 hour 15 min
- Difficulty: medium
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.
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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.
Nutrition
- 553kcals Calories
- 14.5g (3.5g saturated) Fat
- 16.9g Protein
- 90.9g (4.8g sugars) Carbs
- 8.8g Fibre
- 1.9g Salt
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