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Sweet tomato gnocchi
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Total Time:
18 minutes
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
Instructions:
  • Place a 30cm non-stick frying pan over medium-high heat. Peel and finely slice the garlic, and add most of it to the pan with a drizzle of olive oil and the gnocchi. Cook for 5 minutes, tossing occasionally. Meanwhile, in a large pestle and mortar, pound the remaining garlic with hazelnuts. Pound in the spinach (in batches if needed), mix in a bit of extra virgin olive oil, grate in most of the Parmesan, and season well. Crush the tomatoes into the pan with your hands and add ½ a tin of water. Simmer until thickened, then season. Trim the woody ends off the asparagus, place them in the sauce, cover, and steam for 5 minutes, shaking the pan occasionally. Pit and quarter the olives. To serve, spoon pesto over the gnocchi and asparagus, top with olives, and finish with more grated Parmesan.

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