Spinach gnocchi with blistered tomatoes, basil and olives
- June 2015
- 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
- 14.5g (3.5g saturated)
- 90.9g (4.8g sugars)
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).
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