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.
- 14.5g (3.5g saturated)
- 90.9g (4.8g sugars)
- 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)
- 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.
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).
Rate & review
Or, how about...?
Vegetarian comfort food recipes
Baked gnocchi with cream, mushrooms and blue cheese sauce
This recipe of soft, pillowy gnocchi baked in a creamy...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter