Tomato, spinach and black olive gnocchi
- 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
- 22.9g (3.5g saturated)
- 48.5g (7.2g sugars)
- 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)
- 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.
Fresh pasta works equally well in this dish. If you prefer a creamy sauce, stir in a few tablespoons of mascarpone with the gnocchi.
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