Tomato, spinach and black olive gnocchi
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.
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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)
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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.
Nutrition
- 462kcals Calories
- 22.9g (3.5g saturated) Fat
- 11.8g Protein
- 48.5g (7.2g sugars) Carbs
- 7.1g Fibre
- 2.5g Salt
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