Crispy gnocchi with tomatoes and spinach
Gnocchi fried until the outsides crisp up, then tossed with burst tomatoes, olives and wilted spinach. Ready in a short time in one pan, and a good one for the end of a long day.
Method
- Halve the cherry tomatoes, slice the garlic and halve the olives.
- Warm the olive oil in a large frying pan over a medium-high heat. Add the gnocchi straight from the pack in a single layer and fry for 8 minutes, turning every couple of minutes, until golden and crisp on the outside.
- Turn the heat down to medium, add the garlic for 30 seconds, then the tomatoes and a pinch of salt. Cook for 5 minutes, until the tomatoes soften and release their juice.
- Stir in the olives, then add the spinach a handful at a time and turn it through for about 2 minutes, until wilted.
- Taste, and season with black pepper. Tear the basil over and serve straight from the pan.
Tip Give the gnocchi room and leave them alone for the first minute or two. Crowding the pan steams them instead of crisping them.
Per portion
| Energy | 626 kcal |
| Protein | 13 g |
| Carbohydrate | 94 g |
| of which sugars | 7 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 9 g |
| Salt | 3.71 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gnocchi500 g
- cherry tomatoes250 g
- spinach150 g
- garlic2 cloves
- olives60 g
- basil½ bunch
- olive oil2 tbsp
