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Tomato, spinach and black olive gnocchi

Tomato, spinach and black olive gnocchi

Name: Tomato, spinach and black olive gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4

Easy
April 2019

Easy
April 2019

Serves 4
Hands-on time 25 mins

A speedy supper that’s ready in just 25 minutes. Use shop-bought gnocchi (or even fresh pasta) in this flavour-filled dinner recipe made with sun-dried tomato pesto and black olives.

Prefer your gnocchi with a golden cheesy topping? Try this vegetarian gnocchi bake instead.

Vegetarian recipes

Nutrition: per serving

Calories: 462kcals
Fat: 22.9g (3.5g saturated)
Protein: 11.8g
Carbohydrates: 48.5g (7.2g sugars)
Fibre: 7.1g
Salt: 2.5g

Nutrition: per serving

Calories: 462kcals
Fat: 22.9g (3.5g saturated)
Protein: 11.8g
Carbohydrates: 48.5g (7.2g sugars)
Fibre: 7.1g
Salt: 2.5g

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Ingredients

1½ tbsp olive oil
 1 red onion, sliced
 2 roasted peppers from a jar, sliced
 1 tsp fennel seeds, crushed in a mortar and pestle
 400g tin chopped tomatoes
 100g pitted kalamata olives, sliced
 3 tbsp sun-dried tomato pesto (we used Belazu)
 500g pack gnocchi
 2 large handfuls baby leaf spinach
 2 tbsp pine nuts, toasted in a dry pan
 25g parmesan or vegetarian alternative, grated
 Grated zest 1 lemon to serve (optional)

Ingredients

1½ tbsp olive oil
 1 red onion, sliced
 2 roasted peppers from a jar, sliced
 1 tsp fennel seeds, crushed in a mortar and pestle
 400g tin chopped tomatoes
 100g pitted kalamata olives, sliced
 3 tbsp sun-dried tomato pesto (we used Belazu)
 500g pack gnocchi
 2 large handfuls baby leaf spinach
 2 tbsp pine nuts, toasted in a dry pan
 25g parmesan or vegetarian alternative, grated
 Grated zest 1 lemon to serve (optional)

Method

Heat the olive oil in a pan, then fry the onion with a pinch of salt for 5-6 minutes until starting to soften. Stir in the peppers and fennel seeds, season with black pepper, then cook for another 2 minutes.
Add the chopped tomatoes, olives and pesto, then fill the empty tomato tin three-quarters full of water and add to the pan. Bubble over a medium-high heat for 8-10 minutes to thicken and reduce a little.
Add the gnocchi to the sauce and cook for 2-3 minutes until heated through, then stir in the spinach to wilt. Taste and season. Serve topped with the pine nuts, grated cheese and, if you like, lemon zest.

Method

Heat the olive oil in a pan, then fry the onion with a pinch of salt for 5-6 minutes until starting to soften. Stir in the peppers and fennel seeds, season with black pepper, then cook for another 2 minutes.
Add the chopped tomatoes, olives and pesto, then fill the empty tomato tin three-quarters full of water and add to the pan. Bubble over a medium-high heat for 8-10 minutes to thicken and reduce a little.
Add the gnocchi to the sauce and cook for 2-3 minutes until heated through, then stir in the spinach to wilt. Taste and season. Serve topped with the pine nuts, grated cheese and, if you like, lemon zest.