Jamie’s sweet tomato gnocchi

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Serves 2 with leftover pesto

Total 18 minutes


● Energy 470kcal ● Fat 8.5g ● Sat fat 1.8g ● Protein 14.7g ● Carbs 83.1g ● Sugars 11.1g ● Salt 1.6g ● Fibre 5.2g


Ingredients

2 cloves of garlic

Olive oil

400g potato gnocchi

20g blanched hazelnuts

100g baby spinach

Extra virgin olive oil

20g parmesan cheese

1 x 400g tin of quality plum tomatoes

250g asparagus

4 black olives, stone in


Method

1. Put a 30cm nonstick 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.

2. Scrunch the tomatoes into the pan through clean hands and add half a tin's worth of water. Simmer for a couple of minutes until thickened and season to perfection.

3. 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 de-stone 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.



--
Pippa Gawley
Tel/What's App: +44 7980 921030

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