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Gnocchi with creamy tomato & spinach sauce

Make a change from pasta with this Italian-style midweek meal

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 393
  • Carbohydrates 48
  • Saturated Fat 11
  • Sugar 7
  • Protein 9
  • Fat 20
  • Fibre 4
  • Salt 1.67

Nutrition per serving

  • Calories 393
  • Carbohydrates 48
  • Saturated Fat 11
  • Sugar 7
  • Protein 9
  • Fat 20
  • Fibre 4
  • Salt 1.67

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 140g mascarpone
  • 500g pack gnocchi
  • 200g bag baby spinach
  • handful basil leaves
  • parmesan (or vegetarian alternative), shavings, to serve (optional)

Tip

Gnocchi
Gnocchi – small potato dumplings – are popular in northern Italy. You could also try tossing this sauce through 400g cooked pasta.

Method

  1. Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.

  2. Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

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