Sweet tomato gnocchi
Fresh spinach & hazelnut pesto, asparagus & olives
Sweet tomato gnocchi
Fresh spinach & hazelnut pesto, asparagus & olives
Serves 2 with leftover pesto
Cooks In18 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 470 24%
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Fat 8.5g 12%
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Saturates 1.8g 9%
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Sugars 11.1g 12%
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Salt 1.6g 27%
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Protein 14.7g 29%
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Carbs 83.1g 32%
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Fibre 5.2g -
Of an adult's reference intake
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Ingredients
- 2 cloves of garlic
- olive oil
- 400 g potato gnocchi
- 20 g blanched hazelnuts
- 100 g baby spinach
- extra virgin olive oil
- 20 g Parmesan cheese
- 1 x 400g tin of quality plum tomatoes
- 250 g asparagus
- 4 black olives , stone in
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Method
Put a 30cm non-stick frying pan on a medium-high heat. Peel and finely slice the garlic and place most of it in the pan with a little drizzle of olive oil and the gnocchi. Fry for 5 minutes, tossing occasionally, while you pound the remaining garlic with the hazelnuts in a large pestle and mortar. Pound in the spinach (in batches, if needed), loosen with a little extra virgin olive oil, finely grate in most of the Parmesan and season to perfection.
Scrunch the tomatoes into the pan through clean hands, and add ½ a tin’s worth of water. Simmer for a couple of minutes until thickened, and season to perfection. Snap the woody ends off the asparagus, nestle the spears into the sauce, then cover and steam for 5 minutes, jiggling the pan occasionally. Squash and destone the olives. Serve the gnocchi and asparagus with a dollop of pesto, then tear over the olives and finely grate over the remaining Parmesan, to finish.
Scrunch the tomatoes into the pan through clean hands, and add ½ a tin’s worth of water. Simmer for a couple of minutes until thickened, and season to perfection. Snap the woody ends off the asparagus, nestle the spears into the sauce, then cover and steam for 5 minutes, jiggling the pan occasionally. Squash and destone the olives. Serve the gnocchi and asparagus with a dollop of pesto, then tear over the olives and finely grate over the remaining Parmesan, to finish.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited